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Chocolate Covered Pumpkin Stuffed Dates on a plate
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5 from 2 votes

Chocolate Covered Pumpkin Stuffed Dates

These Chocolate Covered Pumpkin Stuffed Dates are the perfect Fall pumpkin and chocolate treat made with real food ingredients. Naturally Dairy-free, Gluten-free, Paleo, and Vegan. ( Also peanut-free).
Prep Time15 mins
Cook Time0 mins
Refrigeration time1 hr
Total Time15 mins
Course: Dessert
Cuisine: American
Servings: 10
Author: Dominique


  • 10 Medjool dates pitted
  • 1 Tablespoon sunflower seed butter (without added sugar)
  • 3 Tablespoons pumpkin puree
  • 1/4 teaspoon pumpkin spice
  • 1/8 teaspoon cinnamon
  • 1/2 cup dairy-free chocolate chips
  • 1 teaspoon coconut oil or olive oil
  • 1-2 Tablespoons crushed almonds to top the dates with
  • sea salt to top to top the dates with
  • extra pumpkin pie spice to top the dates with


  • Remove seeds/pits from dates by cutting a slit along one side of the dates.
  • In a small bowl, mix the sunflower seed butter, the pumpkin puree, pumpkin pie spice and cinnamon together.
  • Stuff the dates with the pumpkin sunflower seed mixture.
  • Mix the chocolate chips with the olive oil and microwave in 30 second increments, mixing well in between each increment. 1 minute should be enough.
  • Using a toothpick or a fork, dip each date into the melted chocolate and cover the date with chocolate. Put the chocolate covered date on a platter lined with parchment paper.
  • Then quickly sprinkle the date with sea salt, some crushed almonds, and pumpkin pie spice. ( I say quickly because you want to add the toppings while the chocolate is still wet).
  • Repeat with all of the dates.
  • Put the dates in the fridge to allow the chocolate to set for about an hour ( or in the freezer for 10-15 minutes).
  • Store chocolate covered dates in a sealed container in the fridge for up to a week.