Peppermint, Coconut & Dark Chocolate CBD Date Bites

December 13, 2018
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As we all know, there is no one that likes sweets more than kids. And as my daughter, Virna, turns three years old, I am using this Christmas as an opportunity to teach her that you can still satisfy your sweet tooth without having them fall out. To be honest, I love milk and cookies as much as the big guy up at the North Pole, but I believe it’s important that we show our children that sweet, decadent snacks can be nourishing too.

From Hempsley:

"The holidays bring constant temptation… but we’re here to let you in on a little secret: dark chocolate can actually help support your endocannabinoid system! These little guys combine dates, pecans and coconut for a festive flair, then they are dipped in peppermint-infused, antioxidant-rich dark chocolate to boost the endocannabinoid system.The compounds in dark chocolate works similarly to CBD in that it slows the breakdown of our own endo-cannabinoids so that our bodies can use more of what they’re naturally producing. Head over to our CBD Safety article to learn more."

When it comes to nutrition, dark chocolate is rich in:
  • antioxidants: help to prevent cell and tissue breakdown and help eliminate free radicals
  • flavanols: known to lower blood pressure and maintain the elasticity of blood vessels, which contributes to normal blood flow and heart function
In addition to the dark chocolate, pecans can help:
And peppermint is rich in the terpene limonene, which is:


  • 2 cups dates
  • 1 tsp. baking soda
  • 2 cups boiling water
  • 1 ½ cups pecans, chopped
  • 1 stick butter, melted
  • 2 cups unsweetened shredded coconut, plus additional for topping
  • ½ cup Potli CBD-infused Raw Honey
  • 1 tsp. salt, plus additional for topping
  • ½ tsp. peppermint extract
  • 20 oz. dark melting chocolate


Place dates in bowl with boiling water and tsp. of baking soda. Let sit for 5-10 minutes, until softened. In a blender, add dates, 1 cup of the water and pecans. Blend until combined, about 2-3 minutes. Mixture will be slightly chunky. Pour mixture into a bowl and add butter, coconut, honey and salt.

Place in the refrigerator and allow to cool for 30 minutes. Line a sheet tray with parchment. With slightly damp hands, roll balls of the mixture and line on sheet tray. Place balls back in the refrigerator to chill for an additional 20-30 minutes. Melt chocolate over a double boiler and stir in peppermint extract. Dip balls one by one and place back on sheet tray. Top with additional coconut or sea salt. Store in refrigerator for at least 30 minutes before serving.


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