Chocolate Bacon-Wrapped Dates

Chocolate Bacon-Wrapped Dates
Chocolate Bacon-Wrapped Dates
Terri Ciccone

Chocolate Bacon-Wrapped Dates

When I heard these were on the menu for dessert at a friend's dinner party, I shuddered at the thought. Bacon? Chocolate? Dates? What is going on? Bacon is for breakfast, chocolate is for dessert, and dates are for your great grandpa. Well, I had it all wrong.

After stepping outside my comfort zone, I popped one of the hot gooey blobs in my mouth and a new world of dessert flavors and texture combinations was introduced to me. The salty and sweet mixture combined with the unexpected crunchy and chewy consistency, taking my sweet tooth for a ride, and now this is my go-to impress-my-guests dish. And it's much easier than baking a cake!

There really are few ways to make a brown fruit wrapped in brown meat oozing brown sauce look pretty, so I suggest sacrificing beauty for scrumptiousness and serving it hot, right out of the oven! Your guests will not be disappointed.

Click here to see the Bacon: It's What's for Dinner story. 

Deliver Ingredients


  • 7 ounces raw, unsalted almonds
  • 8 ounces pitted medjool dates
  • ½ pound bacon
  • 1 jar chocolate sauce or syrup


Preheat the oven to 350 degrees (the toaster oven also works well here for smaller batches) and line a baking sheet with foil.

Take an almond and push it through the center of a pitted date. Tear a bacon strip in half and wrap around the date. Repeat for all of the dates.

Place all of the dates on the baking sheet, and place in the oven for about 20 minutes or until the bacon looks crispy and browned. Once out of the oven, drizzle chocolate sauce over each date. Serve immediately.

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.