Chocolate Covered Dates Almond Butter (Printable)

Sweet dates filled with almond butter and coated in dark chocolate for a naturally indulgent treat.

# What You'll Need:

→ Dates

01 - 12 large Medjool dates, pitted

→ Filling

02 - 6 tablespoons almond butter (smooth or crunchy)

→ Chocolate Coating

03 - 5 oz dark chocolate (70% cocoa or higher), chopped
04 - 1 teaspoon coconut oil (optional, for smoother coating)

→ Garnish (optional)

05 - 2 tablespoons chopped roasted almonds
06 - Flaky sea salt, to taste

# How-to Steps:

01 - Line a baking sheet with parchment paper. Using a small knife, make a lengthwise slit in each date and remove pits if not already pitted.
02 - Fill each date with about ½ tablespoon almond butter. Gently pinch the dates closed to enclose the filling.
03 - Melt dark chocolate with coconut oil (if using) in a microwave-safe bowl or over simmering water until smooth, stirring occasionally.
04 - Dip each stuffed date into melted chocolate using two forks, coating completely. Allow excess chocolate to drip off before placing on the prepared baking sheet.
05 - While chocolate is still wet, sprinkle with chopped roasted almonds and/or flaky sea salt if desired.
06 - Refrigerate the dates for approximately 20 minutes until chocolate firms.
07 - Serve chilled or at room temperature. Store in an airtight container in the refrigerator for up to one week.

# Expert Pointers:

01 -
  • They're genuinely easy to make—no baking, no fancy equipment, just a few quality ingredients coming together in about 20 minutes.
  • They satisfy that sweet craving in the most natural way, since dates are basically nature's candy wrapped in caramel-like chewiness.
  • Everyone I've given these to has asked for the recipe, which means you'll actually want to make them again and share them.
02 -
  • Don't overthink the dipping—a quick dunking is all you need; lingering in the chocolate just makes it run off and creates a sad puddle instead of a clean coat.
  • If your dates are a little dry from sitting in your pantry, a quick soak in warm water for 5 minutes will plump them right back up and make them easier to work with.
03 -
  • If your chocolate is too thick for dipping, add just a half teaspoon more coconut oil instead of water, which would seize the chocolate.
  • The salt is non-negotiable—even if you think you don't like salt on chocolate, try it on just one date and let it change your mind.

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