Chocolate Dates Almond Butter (Printable)

Medjool dates filled with almond butter and coated in rich dark chocolate, perfect for a healthy treat.

# What You'll Need:

→ Dates

01 - 12 large Medjool dates, pitted

→ Filling

02 - 6 tablespoons unsweetened almond butter (smooth or crunchy)

→ Coating

03 - 5 ounces dark chocolate (70% cocoa or higher), chopped

→ Topping (optional)

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

# How-to Steps:

01 - Carefully slice each date lengthwise without cutting through completely. Remove pits if any remain.
02 - Fill each date with approximately half a tablespoon of almond butter. Gently press sides together to enclose the filling.
03 - Line a tray with parchment paper to place coated dates.
04 - Melt dark chocolate in a heatproof bowl over simmering water, stirring until smooth. Alternatively, melt in microwave in 20-second intervals, stirring between.
05 - Using two forks, dip each stuffed date into melted chocolate, turning to coat thoroughly. Allow excess chocolate to drip off and place dates on prepared tray.
06 - While chocolate is still wet, sprinkle chopped roasted almonds and a pinch of flaky sea salt if desired.
07 - Refrigerate coated dates for at least 30 minutes or until chocolate is firm.
08 - Serve chilled or at room temperature.

# Expert Pointers:

01 -
  • They look like tiny jewels on a plate but take fifteen minutes from fridge to finished.
  • The natural sweetness of the dates means no added sugar, yet they taste like decadent candy.
  • Vegan and gluten-free without feeling like you're missing out on anything.
02 -
  • If you overfill the dates, the almond butter will squeeze out the sides when you press them closed, and then there's nothing to taste in the middle—I learned this the messy way.
  • Chocolate can seize from heat or even a tiny drop of water, turning it thick and grainy; if this happens, don't panic, just set it aside and start fresh with new chocolate.
03 -
  • Have all your ingredients ready before you start melting chocolate—there's no time to hunt for parchment paper once you've got warm chocolate on a fork.
  • If a date feels too dry, soak it in hot water for five minutes before stuffing; it'll plump up and be easier to work with.

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