A naturally sweet, two-ingredient treat that’s decadent, wholesome, and low waste!

INGREDIENTS

10–12 Medjool dates (pitted)

100g dark chocolate (opt for fair trade & sustainably sourced)

Optional: a pinch of flaky sea salt, dried botanic, dried berries, or crushed pistachios for topping.  I used dried, lavender, rose petals and blueberries.

METHOD

1. Make an opening and remove the pit from each Medjool date if it’s still inside
2. Place your opened dates on a tray or plate and chill in the fridge or freezer for about 10 minutes. This helps the chocolate set faster when dipping.
3. Melt the Chocolate - Bain-Marie Style
4. Fill a small saucepan with 2–3cm of water and gently simmer over low heat.
5. Place a heatproof bowl on top of the saucepan, making sure the bottom of the bowl doesn’t touch the water.
6. Add the chocolate to the bowl and stir slowly as it melts.
7. Keep the heat low to avoid burning the chocolate — slow and gentle is key here.
8. Once melted and glossy, remove from heat.
9. Dip the Dates using a spoon or fork, dip each date into the melted chocolate until fully coated and place the coated date onto a baking paper-lined tray.
10. While the chocolate is still wet, sprinkle with topping as desired. It's best to dip a small amount and top as you go, as the chocolate can set quickly.
11. Pop the tray into the fridge until the chocolate hardens completely (about 20 minutes).
    Store your chocolate dates in an airtight container in the fridge for up to a week …. if they last that long!

LOW WASTE TIP

Shop for dates and chocolate at your local bulk store to skip unnecessary packaging. These make great zero-waste gifts wrapped in a repurposed jar with a handwritten note.