Chocolate Covered Dates Almond Butter (Printable Version)
Medjool dates filled with almond butter and coated in dark chocolate; a sweet, satisfying snack.
# What You'll Need:
→ Dates
01 - 12 large Medjool dates, pitted
→ Filling
02 - 6 tbsp unsweetened almond butter, smooth or crunchy
→ Coating
03 - 5 oz (150 g) dark chocolate (70% cocoa or higher), chopped
→ Topping (optional)
04 - 2 tbsp chopped roasted almonds
05 - Flaky sea salt, for sprinkling
# How to Make It:
01 - Slice each date lengthwise without cutting through completely and remove pit if necessary.
02 - Fill each date with about 1/2 tablespoon almond butter and gently press sides to enclose filling.
03 - Place parchment paper on a tray to prepare for chocolate coating.
04 - Melt dark chocolate in a heatproof bowl over simmering water or in the microwave in 20-second intervals, stirring until smooth.
05 - Using two forks, dip stuffed dates into melted chocolate ensuring full coating; allow excess chocolate to drip off, then place on prepared tray.
06 - Sprinkle chopped roasted almonds and flaky sea salt over wet chocolate, if desired.
07 - Chill for at least 30 minutes until chocolate is fully set.
08 - Present chilled or at room temperature for optimal flavor.
# Expert Tips:
01 -
- They taste decadent but come together in under 20 minutes of actual hands-on time.
- Natural sweetness from the dates means you're not wrestling with refined sugar guilt.
- Everyone assumes you fussed over these, when really the dates do most of the heavy lifting.
02 -
- If your chocolate seizes (gets thick and grainy), don't panic—add a teaspoon of coconut oil or shortening and stir; it usually comes back to life.
- The first time I added sea salt, I was terrified it would taste weird, but the salt actually makes your brain register the sweetness differently and keeps these from feeling one-dimensional.
03 -
- Keep your dates at room temperature until you're ready to stuff them; cold dates crack more easily, and you want them pliable.
- If you're being fancy, warm these up for about a minute before serving so the almond butter gets slightly creamy inside—it changes everything about how they taste.