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| Chocolate Date Slice Bites on Plate |
Introduction
Achieving the luxurious mouthfeel of high-end confectionery without the use of refined sugar is a challenging task. It requires an understanding of the functional properties of individual ingredients as well as the dynamics of emulsions. In the following recipe for Chocolate Date Slice Bites, the dark, bitter and complex flavor of raw cacao is skillfully balanced by the sweet, caramel-like flavor of Medjool dates. The combination of a dense, fudgy interior and a crunchy, toasted nut shell creates the perfect structure for these bites.
Unlike traditional confections made with refined sugar which rely on the crystallisation to create structure and texture and are often damaged by heat, these confections use the natural invert sugars found in dates, together with their fibrous pectin matrix to create a binding medium. These are then successfully emulsified with stable plant fats to create a smooth paste that sets cleanly at fridge temperature. As a confection these are ideal for a modern dessert charcuterie board, as an elegant mignardise at any time of day, or as a post dinner digestif.
Ingredient Deep-Dive & Smart Substitutions
Medjool Dates
- Look for them: Plump, glossy and of uniform color, dates should have intact skins and very little sugar crystallization (appearing as white powdery patches on their surface). They should feel soft and heavy for their size.
- Function: The dates act as the main component of the recipe providing moisture and natural sweetness to the recipe. The pectin found naturally in dates also acts as a binding agent allowing the dry ingredients to hold together without the need for flour and or eggs.
- Substitutions: We can use Deglet Noor dates instead of Medjool but they have to be soaked in boiling water for 10 minutes and then thoroughly drained and used as usual in this recipe as they have low moisture content.
Raw Cacao Powder vs. Dutch-Processed Cocoa
- What to look for: For a strong flavor with loads of antioxidants, go for single-origin, cold-pressed raw cacao powder. For a milder flavor with less acidity and a more earthy undertone, go for a premium Dutch-processed cocoa powder with 22–24% cocoa butter content.
- Function: Cacao provides bulk, absorbs excess moisture from dates, and adds a profound, unsweetened flavor of chocolate to counterbalance the sugar content of the dates.
- Substitutions: Carob powder can be used in place of cacao powder to make a caffeine free version. This ingredient changes the flavor from powerful cacao to sweeter and roasted in taste. It can be substituted in exactly the same amounts, 1:1, for instance 1 1/2 to 2 tablespoons of Carob powder in place of 1 1/2 to 2 tablespoons of cacao powder.
Toasted Walnuts or Pecans
Use whole, raw halves and toast them yourself. They should have a clean nutty aroma. Discard any that have a faintly painty or oily smell as this indicates they are rancid.
The addition of nuts within these freeze-dried halves provide a wonderful contrast to the dense fudge. The nutritional benefit of the fats contained within the nuts also means that they will aid in the softening of the chocolate when stored in the refrigerator.
- Substitutions: Sunflower kernels that have been toasted and pumpkin seeds (pepitas) (equal quantities) can be used to create a nut-free version.
Cold-Pressed Virgin Coconut Oil
We specify: Organic, unrefined, cold-pressed Coconut oil in a solid form at room temperature (24°C or below).
- Function: Coconut oil contains saturated medium-chain triglycerides that solidify upon chilling. The fat transition in coconut oil within the Bites allows for a ‘snappy’ texture when chilled and a ‘melt’ in the mouth sensation when the Bites are consumed at room temperature.
- Substitutions: The highest quality, organic cacao butter can be used to create these bites and will have a firmer structure and a more ‘chocolate-like’ snap. However, cacao butter must be melted at 45°C before it can be mixed into the other ingredients.
Dietary Accommodations
- Vegan & Dairy-Free: This recipe is naturally free from all animal products, however care must be taken to ensure that the cacao powder used has been processed in a 100% dairy-free facility where necessary for severe allergies.
- Gluten-Free: Inherently gluten-free.
- Lower-Fat Alternative: Try to replace half of the coconut oil with pure almond butter or with tahini. The mixture will then be much softer and more fudge-like, not to be cut in slices anymore.
Essential Equipment
High-Capacity Food Processor (at least 11-cup capacity): This must be equipped with an S-blade that is sharp enough to break down date skins into a perfectly uniform paste (completely homogeneous).
Quarter-Sheet Pan or 8x8-inch Square Baking Pan: A heavy-gauge aluminum pan is the ideal shape and size for pressing and shaping the mixture into individual, uniform slices.
Offset Spatula: This tool is used to spread the extremely sticky mixture into a flat, compressed layer of uniform thickness.
Sharp Chef’s Knife (20cm and heavy with non-serrated blade): Used to cut through very dense, chilled material sliced into a slab to produce uniform size “cookies”.
Step-by-Step Professional Method
1. Thermal Activation of the Nuts
Preheat your oven to 175°C (350°F). Spread 150g (1.5 cups) of walnut halves in a single layer on an unlined baking sheet and toast for 8 to 10 minutes.
Sensory Benchmark: Keep an eye on the nuts towards the end of the oven time. The skins should darken to a deep amber color and the nuts will emit a toasted aroma that is deep and buttery. Remove the nuts from the oven and transfer them to a chilled bowl as soon as possible to stop then cooking. If you leave the nuts on the hot pan they will quickly scorch and burn due to the delicate oils within.
2. Maceration and Hydration Check
Pit 340g (approximately 2 cups, packed) of fresh Medjool dates. If they are firm or have been stored in the fridge, then scald them in boiling water for 5 minutes and then thoroughly drain. Allow to dry to surface moisture only; it is vital to ensure that no moisture from the dates forms a layer on their surface as this will destabilize the fat in the dressing later. Allow to dry using a lint-free kitchen towel.
3. Mechanical Shear and Paste Formation
Add the rehydrated dates to the food processor bowl. Pulse 5 times to shred the dates. Then process continuously on high speed for 60 to 90 seconds.
Visual Indicator: The dates have gone from being individual pieces of fruit to having formed one large ball that travels around the bowl. Check for a very smooth paste that is tacky in texture. No coarse fiber should be visible in the paste.
4. Emulsification and Flavor Integration
To the date paste add 45g raw cacao powder, 30mL melted virgin coconut oil, 5mL pure vanilla bean paste and 2g fine sea salt. Blend until all the powdery cacao has been incorporated into the date paste and fat mixture.
Texture Checkpoint: From sticky paste consistency to glossy dark fudge consistency that pulls away from the sides of the food processor bowl.
5. Textural Inclusion
Add the cooled, toasted walnuts to the processor. Pulse exactly 4 to 6 times in order to crush the walnuts into pieces roughly 3 mm to 6 mm in size and distributed throughout the fudge so they are not ground into a meal.
6. Compression and Consolidation
Line an 8x8-inch square baking pan with 2 pieces of parchment paper placed crossing each other in the pan. There should be 2 inches of overhang on all sides to create a “sling” to lift the pan out of with. Transfer the mixture to the prepared pan. Dampen your hands a little with cold water to prevent mixture from sticking, and press firmly into corners of the pan. Using an offset spatula, press mixture up to form a completely flat surface.
7. Thermal Setting and Portioning
For proper hardening place the pan in a refrigerator calibrated to 4°C (39°F) or below for a minimum of 2 hours, or until all the coconut oil has solidified and the block is hard and completely rigid. Remove from the refrigerator and with great care lift off the pan using the handles of the parchment paper. Warm up a very heavy chefs knife under hot running water and then dry off the blade thoroughly. Using one down stroke of extreme force cut the slab into 16 equal 2-inch square bars. Between each use wipe the blade clean with a clean towel to get extremely sharp and perfect cutting edges.
The Science Behind the Recipe
From the perspective of food science, this no-bake candy consists of two essential elements: The solid fat crystallizes and the solutes attract water.
Normally a no-bake sweet treat would not provide the structural element of a traditional candy, as it wouldn’t contain sucrose and therefore no crystal structure of sugar could be formed within. But this no-bake confection utilizes Virgin Coconut Oil which is comprised predominately of lauric acid, a saturated fat with a very sharp melting point of 24°C or 75°F. Once this oil is cooled below its melting point the triacylglycerol molecules will cross link to form a solid, becoming a solid and providing a great deal of rigidity to the flexible fibers found in the dates it was mixed with. This matrix is then locked solid to form the body of this candy.
Fructose and glucose present in high concentrations in Medjool dates make for a highly effective humectant throughout the no-bake bars. The hydrogen bonds that these simple sugars form with water prevent the moisture from the dates from evaporating. As a result, the date fibers are kept supple and the center of the no-bake bars remain very soft and chewy even when the fat has frozen.
The raw cacao powder in this recipe adds fine particles to the mix that would normally disrupt a rubbery date mixture and act as a tenderizer to the structure. The cacao will also soak up any excess moisture that may be present in the dates.
Pro Tips
Control the Moisture: Dry dates completely before making the truffles and after any soaking periods in water. Introducing free water into the system with the coconut oil will jeopardize the emulsion of the coconut oil causing the fat to break and bloom out in white unsightly streaks on the truffles.
The Warm Blade Technique: The trick to get really smooth edges on your bars is to heat the blade of your knife, by running it under hot water for a second or so, before slicing into your bite. The slice will then have a surface of melted fat for a second or so after it is cut, which will prevent the fudgy middle from dragging on the knife and tearing. This should give you a smooth, mirror like edge to your bars, as you get from a professionally prepared plate of hors d’oeuvres.
Flake Salt Finish: Just before pressing the mixture into the pan surface, sprinkle a few flakes of Maldon sea salt across the surface of the dates. The salinity of the flake salt pairs beautifully with the sweetness of the dates to create a wonderful sensory experience.
Common Mistakes to Avoid
| Symptom | Cause | Prevention / Fix |
|---|---|---|
| Bites are crumbly and fall apart when sliced. | The dates were too dry, or the nuts were over-processed into a fine, oily meal that disrupted the binder. | Knead 15 mL (1 tablespoon) of warm water into the mixture to restore elasticity before pressing it into the pan. |
| The texture is overly sticky and won't hold its shape at room temperature. | The coconut oil was omitted, measured incorrectly, or replaced with a liquid oil (like avocado oil). | Liquid oils cannot provide solid crystallization. Ensure you use a fat that is solid at room temp, and increase refrigeration time to a full 4 hours. |
| Gritty texture with tough, distinct skin fragments. | Under-processing in a low-power blender or food processor. | Process the dates entirely on their own before adding dry ingredients until a completely smooth paste is achieved. |
Culinary Safety & Hygiene
Nut Allergen Cross-Contamination: If making these for a person with extreme sensitivities to tree nuts then be sure to wash out all of the equipment, blades, and surfaces with hot soapy water.
Pitting Verification: We open each date manually and verify that the pit has been removed prior to adding it to the food processor. A single forgotten pit can be sufficient to destroy a food processor’s blades as well as pose a choking and dental injury risk.
Equipment Safety: When scraping the sides of the processor bowl with your fingers or a utensil such as a spatula always ensure the blade is removed from the motor shaft or that processor is unplugged and blade assembly completely removed.
The Perfect Pairing
The very rich and dense flavor of the chocolate-date squares can be cut by very acidic or bitter beverages.
Beverages: In addition to making these into balls to enjoy as a snack, these truffles can be enjoyed with your favorite beverage. We suggest making a double shot of espresso or pouring yourself a cup of coffee over a filter made with light and citrusy Ethiopian beans. The acidity in the coffee will cut through the dates to highlight their deep, caramelized flavor. For tea lovers, earthy and astringent Pu-erh teas or roasted Hojicha teas have a smoky flavor that will pair well with the deep cacao flavor of the chocolate.
Spirits: If you are having these as a nightcap then an Islay single malt is the only choice. The intense peat smoke and brine of an Islay whiskey is a wonderful contrast to the dark cacao and sweet date paste in these chocolate truffles.
Storage & Reheating Excellence
Refrigeration: Keep portioned balls of mixture on one layer between pieces of parchment paper in an airtight glass container in the fridge at 4°C. Best to eat within 3 weeks for optimum flavor and texture.
Freezing: The Probiotic, Chicken and Rice Bites will keep for up to 3 months due to their low water activity and will freeze very well. Wrap the block of Bites or individual squares of Bites in plastic wrap and place in a heavy duty freezer bag or alternate container.
Serving from Frozen: The Frozen Bites are also easy to serve from frozen without having to go through the process of reheating or even thawing. Simply allow the frozen Bites to come to room temperature over the period of 5 to 10 minutes prior to serving. In this short period of time the structural fats in the Bites will temper ensuring that they melt in the mouth with the same taste and texture as when freshly made, with a clean snap in between.
Frequently Asked Questions (FAQ)
Can I use a blender instead of a food processor in this chocolate date bites recipe?
Unfortunately for you, a high-performance blender will fail to break down dates as the thick paste will trap the blades of the blender and cause the motor to overheat. A wide-base food processor on the other hand is perfectly designed to process thick mixtures such as date paste. The mixture will be able to spread out in the processor and be broken down evenly without any stalling of the blades.
Why do my date bites taste bitter?
If your bites taste bitter, you can try to balance out the taste by adding a pinch of extra fine salt to the mixture or working in a tablespoon of almond butter, as bitter and sweet are the opposing tastes. The opposing taste to bitter is sweet. The opposing taste to sour is fatty (tastes sweet) and the opposing taste to salty is sweet as well. The opposing taste to umami is sweet as well. The opposing taste to fatty is sour. The opposing taste to sweet is sour. The opposing taste to salty is sweet as well. The opposing taste to umami is sweet as well. Bitterness of opposing tastes is the reason that bitter chocolate is opposed by sweet fruits. Also, bitter chocolate is opposed by bitter or sour taste as well as by sweet taste. As an example, a very bitter raw cacao powder is often mixed with other ingredients to balance out the flavor. Similarly, if you toasted your walnuts and they have a bitter taste then that also could be balanced out by adding a pinch of salt to the mixture or by working in a tablespoon of almond butter.
Do these chocolate date bites need to be kept refrigerated?
For these little chocolate treats to retain their best properties, they have to be stored in the fridge. The reason for this is the virgin coconut oil which is used for binding, and which has a melting point of 24°C or 75°F. After 10 minutes or so, these little bites of goodness will become too soft and too sticky when left at room temperature. They should therefore be taken out of the fridge about 10 minutes before you intend to eat them.
Nutrition Facts
The Chocolate Date Bites are done! How did they turn out for you? Did you opt for a more bitter flavor using raw cacao or a smoother flavor using Dutch-processed cocoa? Which nut is your favorite to add to the chocolate center? We’d also love to hear about any unique spice blends that you added to the chocolate such as cardamom or espresso powder. Share your perfectly sliced chocolate bites on social media and tag us with the hashtag #TTFCommunity. We can’t wait to see your creations!
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