Sweet, smoky, and just a bit spicy, these delectable bites are an elegantly enticing appetizer you'll want enjoy again and again. Fresh dates are available in many specialty markets from late summer to mid-fall, as well as year-round through a number of online retailers. Choose plump, soft dates with a smooth, shiny skin, and store in a plastic bag in the refrigerator for up to 2 weeks.



  • 16 pitted Medjool dates (about 3/4 pound with pits)

  • 45 ounces uncooked chorizo sausage

  • 2 ounces dark chocolate bar or chocolate bar with bacon, broken into 16 pieces

  • 8 Applewood smoked bacon, halved

  • 1 Spicy Chocolate Sauce


  • Preheat oven to 350°F. Stuff each date with about 1 rounded teaspoon sausage. Place a piece of chocolate bar (about 1/4 of a square) in the center of the sausage; fold sausage around the chocolate and close the date. Wrap each date in half a piece of bacon. In a very large skillet, sear bacon-wrapped dates over medium heat until crispy, turning as necessary. Set aside.

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  • In a deep baking dish (about 1-inch side walls) pour Spicy Chocolate Sauce about halfway up the sides of the dish. Transfer the seared dates to the baking dish, spacing about 1-inch apart. Bake dates in sauce for 25 minutes or until an internal temperature of 165°F is reached, spooning sauce over dates occasionally. Transfer dates to a serving dish and serve sauce alongside. Garnish with cilantro and chocolate bar shavings, if desired.

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Nutrition Facts

145 calories, 6 g fat (2 g saturated fat, 0 g polyunsaturated fat, 2 g monounsaturated fat), 11 mg cholesterol, 160 mg sodium, 20 g carbohydrates, 2 g fiber, 18 g sugar, 4 g protein.


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