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Medjool Date Salted Chocolate Coins

Medjool Date Salted Chocolate Coins


  • 170 g chocolate, roughly chopped
  • 1 cup Natural Delights® Medjool Dates, pitted
  • ½ stick butter, cubed
  • 2 extra large eggs a
  • 1 teaspoon vanilla
  • 1 cup flour
  • ½ cup brown sugar
  • ¼ cup cacao powder
  • 1 teaspoon salt
  • ½ cup crystalized sugar or cookie sprinkles, optional


  1. Melt the chocolate in the top of a double boiler or in the microwave until just barely melted.
  2. Blend the dates and chocolate together in a food processor, using several pulses and scraping down the sides until well blended. Some date pieces will remain.
  3. Add the butter, eggs and vanilla. Blend well.
  4. In a small bowl, mix the dry ingredients well. Add into the processor. Blend lightly until just barely blended.
  5. Turn the dough onto a work surface and knead lightly to finish blending the ingredients evenly.
  6. Form the dough into two tubes 8 cm long, at room temperature, using the paper as a guide. Roll in the crystalized sugar, if desired. Wrap tightly with plastic wrap and freeze or refrigerate until firm for 15-30 minutes.


Preheat oven to 160 ˚C (325 ˚F).

  1. With a sharp knife, cut the dough roll into slices of 0.5 cm or a little more. Place on a lined cookie sheet. Bake for 8 to 10 minutes.

 Store in airtight containers.  Makes 36 cookies.