Dark Chocolate Almond Butter Dates (Printable Version)

Medjool dates stuffed with almond butter, half-dipped in dark chocolate and finished with chopped almonds and sea salt.

# What You'll Need:

→ Dates

01 - 12 large Medjool dates, pitted

→ Filling

02 - 6 tablespoons almond butter (smooth or crunchy)

→ Chocolate Coating

03 - 4 ounces dark chocolate (70% cocoa or higher), chopped

→ Toppings (optional)

04 - 2 tablespoons chopped roasted almonds
05 - Flaky sea salt, for sprinkling

# How To Make:

01 - Line a baking sheet with parchment paper to prevent sticking.
02 - Using a sharp knife, carefully slice each date lengthwise on one side and remove the pit if not already pitted.
03 - Spoon approximately 1/2 tablespoon of almond butter into each date and gently press the date closed around the filling.
04 - Melt the chopped dark chocolate in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth, or use a double boiler for gentle heating.
05 - Dip each stuffed date halfway into the melted chocolate, allowing any excess to drip off, and place onto the prepared baking sheet.
06 - While the chocolate coating is still wet, sprinkle each date with chopped roasted almonds and a pinch of flaky sea salt if desired.
07 - Transfer the baking sheet to the refrigerator and chill for at least 15 minutes until the chocolate is fully set.
08 - Serve the dates chilled or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to one week.

# Expert Advice:

01 -
  • These treats taste fancy but are genuinely effortless to throw together.
  • They have the power to wow guests, or secretly satisfy midnight cravings with zero fuss.
02 -
  • Once, I didn’t line the tray, and cleaning hardened chocolate off the pan was no fun—parchment paper is your best friend here.
  • If your almond butter is too runny, stick the jar in the fridge for 10 minutes to firm it up before filling the dates—it saves a lot of mess.
03 -
  • Tempering the chocolate isn’t essential but makes for a shinier finish that won’t melt on your fingers as quickly.
  • Sliding a whole almond into the center before the almond butter adds a hidden crunch that surprises everyone.

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