FAQs
What's a date without any questions?
How should the dates be stored?
Our chocolate-covered dates are shelf stable and can be stored at room temperature. For the best quality and texture, we recommend storing them in a cool, dry place at or below 68°F (20°C), away from direct sunlight, heat, and moisture.
If temperatures aren't consistently below 68°F or you live in a warmer climate, refrigeration is a great option to help preserve freshness. Before enjoying refrigerated dates, allow them to come to room temperature for 5 to 10 minutes for the best flavor and texture.
Our dates keep 6 months in their original sealed packaging, or up to 1 year refrigerated.
Do the dates need to be refrigerated?
No. Our dates are shelf stable and do not require refrigeration. However, because they're handcrafted with premium chocolate and natural ingredients, refrigeration is recommended if your home or storage area is consistently above 68°F (20°C). If refrigerated, let them come to room temperature for a few minutes before enjoying for the best flavor and texture.
Are your dates local?
Yes. We source our Medjool dates from local, organic, family-owned farms in California.
Are your dates made to order?
Yes. To preserve freshness, every box is handcrafted to order.
Are your dates gluten-free?
Yes! All our dates are gluten-free. If cross-contamination is an issue, please inform us and we will use our designated gluten-free kitchenware.
Are your dates dairy-free?
Yes! All our dates are dairy-free!
Do you ship every day?
To limit travel time, we avoid shipping on Fridays and Saturdays unless a customer requests it
When will I receive my dates?
Every box is handcrafted in small batches, so please allow 2 to 3 days before it ships. We ship by USPS Priority Mail, which usually arrives in 2 to 3 business days, not counting holidays or carrier delays.
Why are there white circles on the chocolate sometimes?
White circles or patches on chocolate are caused by a natural phenomenon called "chocolate bloom." This can happen in two ways:
- Fat Bloom: When the cocoa butter in the chocolate rises to the surface and crystallizes due to changes in temperature, leaving a whitish film.
- Sugar Bloom: When moisture dissolves the sugar on the chocolate’s surface, and as it evaporates, it leaves behind a white, powdery appearance.
Both types of bloom are harmless and do not affect the quality or taste of the chocolate. To avoid bloom, store your chocolate in a cool, dry place.
