12/25/2025
Ginger Dates are one of my favorite delights to make, enjoy and share.
Make the basic chocolate recipe.
In a double boiler, or use a medium stainless steal bowl over a medium pan of water on low heat to melt coconut butter 100 g (1 cup) with 45 g (1/4 cup) coconut oil, once melted add 1/4 cup maple syrup. Then add 75 to100 g (3/4 to 1 cup) cacao powder and a pink of sea salt. Mix well. The recipes calls for 1 cup but I usually use 3/4 cup. Depends on how dark you like your chocolate. I add 2 drops of doTERRA Ginger Essential Oil and mix. You can decide if you want less or more ginger. The essential oil is potent so start my adding one drop and taste, add one drop at a time and taste.
Prepare dates by removing stem if attached. Cut in half but not the full length as you will be closing them once filled. Remove pit.
Cut small piece of candied ginger and stuff in one end of the date. Add a piece of cashew to the second end of the date. Fill with enough ginger and date to fill the date just enough to be able to close the date. Press the edges so they stick together.
Dip the date into the prepared chocolate. Roll into chocolate so it is well covered. Using tongs removed date from chocolate and place on a mini cookie sheet or tray covered in parchment paper. Put into freezer for about 20 to 30 minutes.
Reheat chocolate, dip the dates for a second time. I like to sprinkle a little high quality sea salt on top. Place on parchment paper and freeze again for 15 min. I keep them in the freezer in a container layered with parchment paper.
They will last for months, but I doubt they will last that long since you will not be able to resist gifting them or enjoying them yourself.
Reheat the chocolate and dip the dates for a second coating. Best to do one at a time as they will stick to one another in the pan