Chocolate Covered Cashew Date Bites (Printable Version)
Chewy dates stuffed with creamy cashew filling, dipped in dark chocolate for a naturally sweet bite-sized treat.
# What You'll Need:
→ Dates
01 - 16 large Medjool dates, pitted
→ Cashew Filling
02 - 1/2 cup raw cashews
03 - 2 tablespoons maple syrup
04 - 1 tablespoon coconut oil, melted
05 - 1/4 teaspoon vanilla extract
06 - Pinch of sea salt
→ Chocolate Coating
07 - 1 cup dark chocolate chips (dairy-free if desired)
08 - 1 teaspoon coconut oil
→ Garnish (optional)
09 - Flaky sea salt
10 - Finely chopped cashews
# How To Make:
01 - In a food processor, blend cashews until finely ground. Add maple syrup, melted coconut oil, vanilla extract, and salt. Blend until smooth and creamy, scraping down the sides as needed.
02 - Gently open each pitted date. Spoon about 1 teaspoon of the cashew mixture into the center of each date, lightly pressing the halves back together.
03 - In a microwave-safe bowl, melt the chocolate chips with coconut oil in 30-second intervals, stirring until smooth.
04 - Using a fork, dip each stuffed date into the melted chocolate, letting excess chocolate drip off. Place on a parchment-lined tray.
05 - Sprinkle with flaky sea salt and/or chopped cashews if desired. Refrigerate for at least 5 minutes, or until chocolate is set.
06 - Serve chilled or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 1 week.
# Expert Advice:
01 -
- They taste like something from a fancy chocolate shop but take twenty minutes flat
- The texture contrast between chewy date, creamy filling, and snap of chocolate is absolutely addictive
02 -
- Room temperature dates are much easier to stuff than cold ones straight from the refrigerator
- Letting excess chocolate drip off completely prevents pooling at the bottom of each bite
03 -
- Wipe your knife between cutting dates to prevent sticking
- Work quickly once the chocolate is melted or it will start to thicken