Lemon and White Chocolate Date Bites
These Lemon White Chocolate Date Bites are sweet, bright, nutty, and just indulgent enough thanks to a drizzle of melted white chocolate. Fresh lemon juice and plenty of lemon zest keep them tasting light and citrusy, while dates, almonds, cashew butter, and honey create a soft, chewy no-bake bite.
GLUTEN FREE DESSERT RECIPE
Lauren Vasnelis
8/26/2026
Lemon White Chocolate Date Bites
These Lemon White Chocolate Date Bites are sweet, bright, nutty, and just indulgent enough thanks to a drizzle of melted white chocolate. Fresh lemon juice and plenty of lemon zest keep them tasting light and citrusy, while dates, almonds, cashew butter, and honey create a soft, chewy no-bake bite.
Like the other recipes in this date bite series, these are also extremely customizable. Nuts, nut butters, sweeteners, and even the dates themselves can be swapped to fit your preferences or dietary needs.
And if you love these, be sure to try my Pineapple Macadamia Nut Date Bites and my Chocolate Peanut Butter and Oats Date Bites too.
Makes: About 15 date bites
Assembly Time: 20 minutes
Chill Time: 1 hour
Total Time: 1 hour 20 minutes
Equipment
Food processor
Ingredient Breakdown
Dates
Dates create the naturally sweet, sticky base that holds these bites together.
I use Deglet Noor dates, which are slightly firmer than Medjool dates and work really well in date-bite recipes.
Medjool dates can absolutely be used instead. Because they are larger, softer, and generally contain more moisture, you’ll likely need fewer of them. You may also find that you need a little more of the dry ingredients or slightly less of the wet ingredients to get the right dough consistency.
If dates aren’t your thing, dried figs can also be substituted. The flavor will be different, but they provide a similar natural sweetness and sticky texture.
Slivered Almonds
Almonds give these bites their nutty flavor and add structure to the dough.
I use slivered almonds because they break down easily in the food processor, but other mild nuts can work too.
Walnuts would be a really nice substitution in this particular recipe, especially with the lemon and white chocolate.
If you need to avoid nuts, sunflower seeds may also work depending on your individual dietary needs.
Fresh Lemon Zest
Lemon zest is what really gives these date bites their fresh lemon flavor.
You’ll need the zest of two lemons, divided. The zest from one lemon goes into the food processor, while the zest from the second lemon is reserved for topping.
Adding fresh zest over the white chocolate at the end makes the lemon flavor much more noticeable and gives the finished bites a pretty pop of color.
Fresh Lemon Juice
Fresh lemon juice adds brightness and a little acidity that balances the sweetness of the dates, honey, and white chocolate.
I only use the juice from half a lemon because too much additional liquid can make the dough overly soft.
Cashew Butter
Cashew butter adds creaminess and helps the date mixture bind together without overpowering the lemon flavor.
Its mild flavor makes it especially good for this recipe.
If cashew butter doesn’t work for you, sunflower seed butter or SunButter is an easy substitute. Another mild nut or seed butter can work as well.
Honey
Honey adds sweetness and moisture while helping everything stick together.
You can substitute maple syrup if you prefer.
Agave can also work, although it tends to be slightly thinner and more liquid, so I recommend starting with a little less and adding more only if the dough needs additional moisture.
White Chocolate
The white chocolate drizzle is what turns these from a simple energy bite into something that feels a little more like dessert.
I use dairy-free white chocolate, but regular white chocolate works perfectly well too.
Use whichever white chocolate works best for your dietary needs, and always double-check the label if you need the finished recipe to be gluten-free or dairy-free.
Ingredients
1½ cups dates
1½ cups slivered almonds
Zest of 2 lemons, divided
Zest of 1 lemon for the date-bite mixture
Zest of 1 lemon reserved for topping
Juice of ½ lemon
½ cup cashew butter
¼ cup honey
About 6 ounces white chocolate, dairy-free or regular
Instructions
1. Prepare the lemons.
Zest two lemons, keeping the zest separated. You’ll use the zest from one lemon in the date-bite mixture and reserve the zest from the second lemon for topping.
2. Add the ingredients to the food processor.
Add the dates, slivered almonds, zest from one lemon, juice from half a lemon, cashew butter, and honey to a food processor.
3. Pulse to begin combining.
Pulse several times to break down the dates and almonds and begin incorporating all of the ingredients.
4. Process until a dough forms.
Once everything has started coming together, process continuously for about 1 minute, or until the mixture begins clumping together and forming a ball of dough inside the food processor.
For a visual of exactly what the finished dough should look like, check out my accompanying YouTube video.
5. Form the date bites.
Scoop out approximately 3 tablespoons of dough at a time and roll it between your hands to form a ball.
6. Prepare for the topping.
Place the finished date bites onto a plate lined with wax paper.
7. Melt the white chocolate.
Place the white chocolate in a microwave-safe bowl and microwave in 15-second intervals, stirring after each interval, until completely melted and smooth.
8. Drizzle the date bites.
Using a regular teaspoon, drizzle the melted white chocolate over each date bite in whatever pattern you like.
9. Add the lemon zest.
While the chocolate is still soft, sprinkle the reserved fresh lemon zest over the tops.
10. Chill.
Refrigerate for about 1 hour, or until the date bites have firmed up and the white chocolate has set.
11. Enjoy!
Serve chilled and keep leftovers refrigerated for the best texture.
Lauren’s Tips 💛
Keep the Lemon Zest Separate: Don’t accidentally put all of your zest into the food processor. One lemon’s worth goes into the dough, and the other is saved for the tops.
Watch the Dough: Food processors and ingredients vary. You’re looking for a sticky mixture that begins clumping together and forming a ball. If it seems too wet, add a little more almonds. If it seems too dry, add a small amount of cashew butter or honey.
Medjool Dates May Need Adjustments: Medjool dates are softer and moister than Deglet Noor dates, so you may need fewer dates and a little more of your dry ingredients.
Use a Teaspoon for the Drizzle: You don’t need a piping bag or anything fancy. A regular teaspoon makes it easy to create a casual white chocolate drizzle.
Microwave Slowly: White chocolate can be temperamental. Heat it in short 15-second intervals and stir each time rather than trying to melt it all at once.
Customize Everything: Walnuts, sunflower seeds, SunButter, maple syrup, and other substitutions can all help tailor the recipe to your taste or dietary needs.
Keep Them Refrigerated: These bites hold their shape best and taste especially good cold.
Notes
One of the best things about this entire date bite series is that the recipes are meant to be flexible.
Dried figs can be substituted for dates if you prefer.
Walnuts or another mild nut can replace the almonds.
Depending on your individual dietary needs, sunflower seeds may also work in place of the almonds.
Sunflower seed butter or SunButter can replace the cashew butter.
Maple syrup can easily replace honey.
Agave can also work, but because it is a little thinner, start with slightly less and add more only if needed.
I use dairy-free white chocolate, but regular white chocolate works just as well.
Because allergies vary significantly, particularly with nuts and seeds, always choose substitutions that are safe for your specific dietary needs.
Keep the finished date bites in a covered container in the refrigerator for the best texture and freshness.
Be sure to check out the other two flavors in this series: Pineapple Macadamia Nut Date Bites and Chocolate Peanut Butter and Oats Date Bites.
Frequently Asked Questions
Can I use Medjool dates?
Yes. Medjool dates are softer, larger, and moister than Deglet Noor dates, so you’ll likely need fewer of them.
If the dough becomes too soft, add a little more of the almonds or another dry ingredient until it reaches the right consistency.
Can I use figs instead of dates?
Yes. Dried figs can create a similarly sticky base, although they will give the finished bites a different flavor.
Do I have to use almonds?
No. Walnuts would be especially good with the lemon and white chocolate.
Other mild nuts can also work, and sunflower seeds may be an option depending on your dietary needs.
Can I make these nut-free?
Potentially. Depending on your individual allergies, you can experiment with sunflower seeds in place of the almonds and sunflower seed butter in place of cashew butter.
Always make substitutions based on what is safe for you personally.
Can I replace the cashew butter?
Yes. SunButter or another mild nut or seed butter works well.
Can I use maple syrup instead of honey?
Yes. Maple syrup is an easy substitute.
Agave can also be used, but because it is a little thinner, I recommend starting with slightly less.
Can I use regular white chocolate?
Absolutely. I use dairy-free white chocolate, but regular white chocolate works perfectly.
How do I keep white chocolate from burning in the microwave?
Use very short intervals. I microwave mine for about 15 seconds at a time, stirring thoroughly between each interval.
White chocolate can continue melting as you stir, so avoid overheating it.
What should the dough look like?
It should be sticky enough to hold together and should begin clumping or forming a ball inside the food processor.
It shouldn’t be liquid or extremely wet, but it also shouldn’t crumble apart when you try to roll it.
How big should I make the date bites?
I use approximately 3 tablespoons of mixture per bite, which should make about 15 date bites.
Do I need the extra lemon zest on top?
Technically, no, but I definitely recommend it. The fresh zest adds another burst of lemon flavor and makes the finished bites look much better.
How long should they chill?
About 1 hour should give them enough time to firm up and allow the white chocolate to fully set.
How should I store them?
Keep them covered in the refrigerator. They’ll maintain their shape and texture best when chilled.
