Chocolate Covered Dates Almond Butter (Printable)
Sweet dates filled with almond butter and coated in dark chocolate, topped with nuts and sea salt.
# What You Need:
→ Dates & Filling
01 - 12 large Medjool dates, pitted
02 - 6 tablespoons almond butter (smooth or crunchy)
→ Chocolate Coating
03 - 5 oz dark chocolate (at least 60% cacao), chopped
04 - 1 teaspoon coconut oil (optional, for smoother coating)
→ Toppings (optional)
05 - 2 tablespoons chopped roasted almonds
06 - Flaky sea salt, to taste
# How-To:
01 - Slice each date lengthwise on one side and remove the pit if not already pitted.
02 - Fill each date with about 1/2 tablespoon of almond butter, then gently press closed.
03 - Melt the dark chocolate and coconut oil together in a heatproof bowl over a pot of simmering water (double boiler) or in the microwave in 20-second bursts, stirring until smooth.
04 - Using a fork, dip each stuffed date into the melted chocolate until fully coated. Let excess chocolate drip off, then place the dates on a parchment-lined baking sheet.
05 - Immediately sprinkle with chopped almonds and flaky sea salt, if using.
06 - Refrigerate for at least 20 minutes, or until the chocolate is set.
07 - Serve chilled or at room temperature.
# Expert Advice:
01 -
- They satisfy that intense chocolate craving while actually providing some real nutrition from the dates and nuts
- The prep takes literally fifteen minutes but they look like something from an expensive chocolatier
02 -
- Room temperature dates are much easier to slice and stuff than cold ones straight from the fridge
- Work quickly once the dates are filled because the almond butter can start to soften and make a mess
03 -
- Wear latex gloves when dipping to keep the chocolate off your fingers and maintain a pristine appearance
- If the chocolate starts to thicken while you are working gently reheat it for ten seconds