Chocolate Covered Dates Almond Butter (Printable Version)

Medjool dates filled with almond butter and dark chocolate coating, enhanced with nuts and sea salt.

# What You Need:

→ Dates and Filling

01 - 12 large pitted Medjool dates
02 - 6 tablespoons almond butter (smooth or crunchy)

→ Chocolate Coating

03 - 5 ounces dark chocolate (at least 70% cocoa), chopped
04 - 1 teaspoon coconut oil (optional, for smoother coating)

→ Toppings (optional)

05 - 2 tablespoons chopped roasted almonds
06 - 1 tablespoon flaky sea salt

# How-To:

01 - Line a baking tray with parchment paper.
02 - Gently open each date lengthwise without cutting through completely.
03 - Fill each date with approximately 1/2 tablespoon almond butter, then gently pinch closed to seal.
04 - Melt the dark chocolate and coconut oil together in a heatproof bowl over simmering water or in the microwave in 30-second intervals, stirring until smooth.
05 - Using two forks, dip each stuffed date into the melted chocolate to cover fully. Allow excess chocolate to drip off before placing on the prepared tray.
06 - While chocolate is still wet, sprinkle with chopped almonds and flaky sea salt as desired.
07 - Refrigerate the coated dates for 20 minutes or until the chocolate is firm.
08 - Serve chilled or at room temperature. Store any leftovers in an airtight container refrigerated for up to one week.

# Expert Tips:

01 -
  • No baking required, just a little patience while the chocolate sets in the fridge.
  • The natural sweetness of dates means you skip the refined sugar but still get that deep, caramel-like flavor.
  • They look so elegant that guests always assume you bought them from a boutique.
  • You can customize the filling and toppings to match whatever you have on hand.
02 -
  • If your dates are firm or dry, soak them in warm water for 10 minutes and pat them dry before stuffing.
  • Don't skip the parchment paper, the chocolate will stick to a bare tray and your dates will lose their pretty coating when you try to peel them off.
  • Work quickly once the chocolate is melted, if it starts to thicken, just rewarm it gently over the double boiler.
03 -
  • Use a fork with long tines to dip the dates, it gives you better control and keeps your fingers clean.
  • Let the chocolate cool slightly before dipping so it coats evenly without sliding off too thin.
  • If you're making these in warm weather, keep the finished tray in the fridge until just before serving so the chocolate stays snappy.

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