Dark Chocolate Almond Dates (Printable Version)
Medjool dates filled with almond butter and coated in dark chocolate—a sweet no-bake treat.
# What You'll Need:
→ Dates & Filling
01 - 12 large Medjool dates, pitted
02 - 6 tablespoons natural unsweetened almond butter
→ Coating & Toppings
03 - 5 oz dark chocolate (70% cocoa or higher), chopped
04 - 2 tablespoons chopped roasted almonds (optional)
05 - Flaky sea salt, for sprinkling (optional)
# How To Make:
01 - Using a small knife, make a lengthwise slit in each date and remove the pit if necessary.
02 - Fill each date with about 1/2 tablespoon of almond butter, gently pressing to close.
03 - Place the chopped dark chocolate in a heatproof bowl set over a saucepan of simmering water (double boiler method). Stir until melted and smooth. Alternatively, melt in the microwave in 30-second bursts, stirring between each interval.
04 - Using a fork, dip each almond butter-stuffed date into the melted chocolate, turning to coat completely. Let excess chocolate drip off, then transfer to a parchment-lined tray.
05 - While chocolate is still wet, sprinkle stuffed dates with chopped roasted almonds and a pinch of flaky sea salt, if desired.
06 - Chill the tray in the refrigerator for at least 10 minutes, or until chocolate is fully set.
07 - Serve chilled or at room temperature.
# Expert Advice:
01 -
- These taste like fancy truffles but require zero actual candy making skills or equipment.
- The combination of chewy date, creamy nut butter, and crisp chocolate creates something genuinely magical.
02 -
- Cold dates are much harder to stuff neatly, so let them come to room temperature before you start working.
- If your chocolate seizes up and gets grainy, a tiny splash of coconut oil can sometimes bring it back.
03 -
- Chill the filled dates for ten minutes before dipping so the almond butter does not ooze out into your chocolate.
- Work in batches and keep the remaining stuffed dates in the fridge so they stay firm while you coat them.