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These Frozen Pistachio and Date Chocolate Bites are the perfect balance of creamy, nutty, and chocolatey goodness. Soft and chewy on the inside, coated in a crisp dark chocolate shell, and naturally sweetened with dates—no refined sugar, no baking, just pure deliciousness.
They’re easy to make, packed with wholesome ingredients, and taste like a fancy dessert, yet they’re secretly healthy. Keep them in the freezer for when you need a quick treat or an energy boost. Trust me, these disappear fast.
Before You Start
- Use soft dates – If your dates are on the dry side, soak them in warm water for 10 minutes to soften them up. Soft dates blend smoother and make the bites naturally sticky.
- Go for thick Greek yogurt – A thinner yogurt will make the mixture too wet. Stick to full-fat, thick Greek yogurt for the best texture.
- Chill before dipping – The bites need at least an hour in the freezer before dipping in chocolate. This keeps them firm and easy to coat without falling apart.
- Use a little oil in the chocolate – Adding a teaspoon or two of vegetable oil makes the melted chocolate extra smooth and gives it that thin, snappy coating.
- Work quickly when dipping – The bites will start to soften once out of the freezer. Dip fast, sprinkle with pistachios, and get them back into the freezer ASAP.
Ingredients You’ll Need
- Pistachios – Use unsalted pistachios for a pure nutty flavor, roughly chopped for texture. Keep a few extra to sprinkle on top—because why not?
- Dates – Medjool dates are the best choice—soft, chewy, and naturally sweet with a caramel-like richness. If your dates are a little dry, soak them in warm water for 10 minutes to soften them up.
- Greek Yogurt – Thick, creamy, and slightly tangy to balance the sweetness of the dates. Make sure it’s full-fat and strained for the best consistency—watery yogurt will make the bites too soft.
- Vanilla Extract – Just a touch enhances the natural sweetness and rounds out the flavors.
- Salt – A pinch brings out the richness of the nuts and balances the sweetness. Never skip the salt!
- Dark Chocolate Chips – The perfect contrast to the sweet, creamy filling. Use at least 60% cocoa for a rich, deep chocolate flavor. If you prefer milk chocolate, you can swap, but it will be sweeter.
- Vegetable Oil – A little oil makes the melted chocolate extra smooth and glossy. It also helps prevent the chocolate from cracking when you bite into it. No vegetable oil? Coconut oil works too!
In a food processor, combine chopped pistachios, dates, Greek yogurt, vanilla extract, and salt. Blend until the mixture turns into a sticky, uniform dough. If it feels too dry, add an extra tablespoon of yogurt until it comes together.
Using a small cookie scoop or spoon, roll the mixture into 1-inch balls and place them on a parchment-lined baking tray. Pop them in the freezer for 1 hour until firm. This makes dipping them way easier.
In a microwave-safe bowl, combine dark chocolate chips and vegetable oil. Microwave in 30-second bursts, stirring between each, until the chocolate is fully melted and smooth. You can also melt it using a double boiler if you prefer.
Take the frozen bites out of the freezer. Using a fork or toothpick, dip each ball into the melted chocolate, letting the excess drip off before placing them back on the tray. While the chocolate is still soft, sprinkle the tops with extra chopped pistachios.
Return the tray to the freezer for 30 minutes until the chocolate sets. Then, dig in! They’re best enjoyed straight from the freezer—crisp chocolate shell, creamy center, absolute heaven.
Frequently Asked Questions
How do I store these chocolate bites?
These are best kept in the freezer! Store them in an airtight container for up to 2 months. They don’t need thawing—just grab one straight from the freezer and enjoy. If you prefer a softer texture, let them sit at room temp for 2-3 minutes before eating.
Can I store them in the fridge instead of the freezer?
Yes, but they’ll be much softer. If you prefer a firmer, truffle-like texture, keep them frozen. If stored in the fridge, they’ll last for up to 5 days.
My mixture is too dry. How do I fix it?
This can happen if your dates are a little dry. Soak them in warm water for 10 minutes before blending. If the mixture still feels too dry, add an extra tablespoon of Greek yogurt until it comes together smoothly.
Can I use a different nut instead of pistachios?
Absolutely! Almonds, cashews, or walnuts would work well, but the flavor will change slightly. If you want to keep that signature pistachio flavor, try using half pistachios, half another nut.
Can I use milk chocolate instead of dark chocolate?
Yes! If you prefer a sweeter coating, milk chocolate works perfectly. Just keep in mind that dark chocolate balances the sweetness of the dates better.
Make These Today!
These Frozen Pistachio and Date Chocolate Bites are the perfect healthy indulgence—no baking, naturally sweetened, and coated in dark chocolate. Make a batch and keep them in the freezer for whenever you need a quick, satisfying treat. Warning: they disappear fast!
More Delicious Sweets
- No Bake Chocolate Oatmeal Cookies
- Slow Cooker Chocolate Candy
- No Bake Energy Bites
- Peanut Butter Fudge
- No Bake Oreo Cake Pops
Frozen Pistachio and Date Chocolate Bites
Ingredients
For the Bite Base:
- 1 cup unsalted pistachios roughly chopped (reserve a few for garnish)
- 1 cup pitted dates Medjool or your favorite variety, roughly chopped
- 1 cup Greek yogurt thick
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For the Chocolate Coating:
- 1 cup dark chocolate chips
- 1-2 teaspoons vegetable oil
Instructions
- In a food processor, combine the chopped pistachios, dates, Greek yogurt, vanilla extract, and salt. Process until the mixture forms a sticky, uniform mass. If the mixture feels too dry, add an extra tablespoon of yogurt as needed.
- Using a small spoon or cookie scoop, roll the mixture into balls approximately 1 inch in diameter. Arrange the balls on a parchment-lined baking tray, then transfer to the freezer for about 1 hour to firm up. I recommend using a small cookie scoop and scoop them directly on the parchment paper.
- In a microwave-safe bowl, combine the dark chocolate chips with vegetable oil. Microwave in 30-second intervals, stirring between each, until the chocolate is fully melted and smooth. Alternatively, you can melt the chocolate using a double boiler.
- Remove the bite balls from the freezer. Dip each ball into the melted chocolate using a fork or toothpick, allowing any excess chocolate to drip off. Place the dipped bites back onto the parchment-lined tray. If desired, sprinkle a few of the reserved chopped pistachios on top while the chocolate is still soft.
- Return the tray to the freezer for an additional 30 minutes to allow the chocolate coating to set firmly.
Tips & Notes:
- Soft dates blend better! If your dates are dry, soak them in warm water for 10 minutes to make them easier to process.
- Thick Greek yogurt is key. If using a thinner yogurt, the mixture may be too soft—stick to full-fat Greek yogurt for the best texture.
- Vegetable oil in the chocolate makes all the difference! It keeps the coating silky smooth and prevents the chocolate from cracking when you bite into it. Coconut oil works too!
- Work quickly when dipping! The bites will start to soften as they sit out. Keep them in the freezer until you’re ready to coat them in chocolate.
- Storage: Store in an airtight container in the freezer for up to 2 months. No need to thaw—just eat straight from the freezer!
