Chocolate Covered Dates Almond Butter (Printable)
Medjool dates stuffed with almond butter and coated in smooth dark chocolate for a tasty, wholesome snack.
# What You'll Need:
→ Dates & Filling
01 - 12 large Medjool dates, pitted
02 - 6 tablespoons almond butter (smooth or crunchy)
→ Chocolate Coating
03 - 5.3 ounces dark chocolate (70% cocoa or higher), chopped
04 - 1 tablespoon coconut oil (optional, for smoother chocolate)
→ Toppings (optional)
05 - 2 tablespoons chopped roasted almonds
06 - 1 teaspoon flaky sea salt
# Directions:
01 - Line a baking sheet with parchment paper to prevent sticking during chilling.
02 - Slice each date lengthwise without cutting completely through. Remove any remaining pits.
03 - Fill each date with approximately 1/2 tablespoon almond butter, then gently close the date around the filling.
04 - In a heatproof bowl set over simmering water or in the microwave in 20-second intervals, melt the dark chocolate with coconut oil until smooth.
05 - Using a fork, dip each stuffed date into melted chocolate, coating completely. Allow excess chocolate to drip off, then place on prepared baking sheet.
06 - While chocolate is still wet, sprinkle with chopped roasted almonds and/or flaky sea salt if desired.
07 - Refrigerate dates for at least 20 minutes until chocolate is completely set.
08 - Serve chilled or at room temperature. Store leftovers in an airtight container in the refrigerator.
# Expert Advice:
01 -
- They taste like fancy truffles but take minutes to make
- The sweet salty chocolate combo is absolutely addictive
- Naturally sweetened with no refined sugar needed
02 -
- If your chocolate seizes or gets grainy, add a teaspoon more coconut oil and stir gently over low heat
- Dates that are too dry will crack when you try to stuff them, so squeeze them gently first to check flexibility
03 -
- Work quickly once the chocolate is melted, or it will start to thicken and become harder to dip
- Keep a damp paper towel nearby to wipe chocolate off your fingers between dates