Chocolate Covered Dates Almond Butter (Print)
Sweet Medjool dates filled with almond butter and dipped in smooth dark chocolate, garnished with nuts and sea salt.
# What You’ll 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
05 - 2 tablespoons chopped roasted almonds
06 - Flaky sea salt to taste
# How To Make:
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 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 Tips:
01 -
- The sweet chewy dates against crisp chocolate coating creates texture I didnt know I needed until now
- They disappear at parties faster than I can explain whats inside them
02 -
- Wet hands or a damp paper towel help keep the sticky dates under control while youre stuffing them
- Room temperature chocolate seizes if even one drop of water gets in, so dry everything completely before melting
03 -
- Chill the stuffed dates for ten minutes before dipping so the filling firms up and doesnt melt into the chocolate
- Work quickly once the chocolate is melted since it starts thickening as it cools