Medjool Date Chocolate Coins

Medjool Date Chocolate Coins


  • 6 oz. Chocolate, rough chop
  • 1 cup Pitted Medjool Dates
  • ½ stick Butter, cubed
  • 2 Eggs, extra large
  • 1 teaspoon Vanilla
  • 1 cup Flour
  • ½ cup Brown Sugar
  • ¼ cup Coca Powder
  • 1 teaspoon Salt
  • ½ cup Crystalized Sugar or Cookie Sprinkles, optional.


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


 Preheat oven to 350 degrees.

  1. With a sharp knife, make ¼ slices from dough roll. Place on a lined cookie sheet. Bake for 8 to 10 minutes.

 Store in airtight containers.