Chocolate Covered Dates Almond (Printable Version)

Chewy dates stuffed with creamy almond butter and coated in smooth dark chocolate for a sweet snack.

# What You’ll Need:

→ Dates

01 - 12 large Medjool dates, pitted

→ Filling

02 - 6 tablespoons almond butter (smooth or crunchy)

→ Chocolate Coating

03 - 5 ounces (150 grams) dark chocolate (70% cocoa or higher), chopped
04 - 1 teaspoon coconut oil (optional, for smoother coating)

→ Garnish (optional)

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

# Directions:

01 - Line a baking sheet with parchment paper. Using a small knife, make a lengthwise slit in each date and remove the pits if necessary.
02 - Fill each date with about ½ tablespoon of almond butter. Gently pinch the dates closed around the filling.
03 - Melt the dark chocolate and coconut oil (if using) in a microwave-safe bowl or a heatproof bowl over simmering water, stirring until smooth.
04 - Dip each stuffed date into the melted chocolate using two forks, ensuring complete coverage. Let excess chocolate drip off, then place on prepared baking sheet.
05 - Sprinkle the coated dates with chopped roasted almonds and/or flaky sea salt while the chocolate is still wet.
06 - Refrigerate the dates for 20 minutes or until the chocolate has set.
07 - Serve chilled or at room temperature. Store in an airtight container in the refrigerator for up to one week.

# Top Tips:

01 -
  • They taste like you spent hours in the kitchen, but they're genuinely done in under 20 minutes.
  • No refined sugar guilt here—the dates do all the sweetening, and the almond butter adds a subtle richness that feels like a secret ingredient.
  • Perfect for when you need to bring something to a gathering but don't want to stress about baking or complicated techniques.
02 -
  • Don't let your chocolate get too hot or it'll seize up and become grainy—slow and steady wins every time, even if it feels like it's taking forever.
  • If a date's pit breaks apart inside and you can't get it all out, that date's already telling you it wants to be eaten fresh instead, so just eat it yourself as a quality-control measure.
03 -
  • If your chocolate starts to thicken as it cools, just pop it back over the heat for a few seconds rather than adding more liquid—chocolate is temperamental and deserves respect.
  • Two forks instead of your fingers keep your hands clean and give you way more control over the dipping process, which sounds silly until you've got chocolate all over your palms.

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