This study focuses on date fruit, an underutilized but nutritionally rich resource, as a potential substitute for refined sugar in chocolate production. With 0%, 50%, 75%, 87.5%, and 100% sugar replacement and using standard methods, quality attributes of chocolate produced were datermined. The ranges of values obtained were: carbohydrate:(57.48–63.59%), crude protein: (8.66–10.05%), crude fat: (21.15%–23.56%), crude fiber:(1.46% 2.49%), ash: (1.78–2.81%), phytate and oxalate( 0.0019–0.0056 g/kg and 3.90–5.92 mg/100g, respectively), L*, a*, and b*: (23.57–24.70, 6.24–6.47, and 3.37–3.77, respectively), the pH: (6.11 - 6.23),energy values: (479.35 483.96 kcal). Date fruit powder significantly (P=0.05) augmented the potassium (410.84–536.65 mg/100g), iron (3.32–8.61 mg/100g), sodium (92.46–140.70 mg/100g), calcium (122.70–174.82 mg/100g), magnesium (107.83–147.30 mg/100g), and phosphorous (110.70–168 mg/100g) contents of the chocolate samples. Texture profile values ranged from 265 to 467.67 (hardness), -84.30 to -123.00 g.mm (adhesiveness), -44.91 to -55.67 g (stickiness), 27.33 to 51.50 N.mm (chewiness), and 21.10 to 64.67 g (gumminess). Panelists prefered 50% date fruit powder, rating it higher in terms of color (7.87), taste (7.40), mouthfeel (6.87), aroma (7.20), and overall acceptability (7.53). The results suggests that date fruit powder could be a nutritious and viable sugar substitute in confectionery products such as chocolate.