Chocolate Covered Dates Almond Butter (Printable)

Chewy dates stuffed with creamy almond butter and coated in rich dark chocolate for an indulgent snack.

# What You 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)

→ Garnish (optional)

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

# How-To:

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 approximately ½ tablespoon almond butter. Gently pinch closed around filling.
03 - Melt dark chocolate with coconut oil (if used) in a microwave-safe bowl or over simmering water until smooth, stirring occasionally.
04 - Dip each stuffed date into melted chocolate using two forks to coat completely. Allow excess chocolate to drip off and place on prepared baking sheet.
05 - While chocolate is still wet, sprinkle with chopped roasted almonds and/or flaky sea salt as desired.
06 - Refrigerate dates for about 20 minutes until chocolate is firm.
07 - Serve chilled or at room temperature. Store in an airtight container in the refrigerator up to 1 week.

# Expert Advice:

01 -
  • They taste like pure indulgence but come together in under 20 minutes with just a handful of real ingredients.
  • Naturally vegan and gluten-free without tasting like a compromise—these feel genuinely decadent.
  • Perfect for gifting, and honestly, they disappear so fast you'll wonder if you actually made a whole batch.
02 -
  • Don't overfill the dates or the almond butter will squeeze out when you pinch them closed—restraint is your friend here.
  • If your chocolate gets too thick while you're dipping, just set it back over the heat for 30 seconds rather than adding liquid, which can seize it.
03 -
  • Two forks for dipping really do make a difference—one holds the date steady while the other steadies your hand, and they're way less messy than fingers.
  • If you're making a larger batch, set your parchment-lined baking sheet in the freezer for 5 minutes before you start dipping, and the chocolate will set even faster once the dates hit that cold surface.

Return