Chocolate Covered Dates with Almond Butter
These chocolate covered dates with almond butter are gooey, creamy, chocolatey, and super addictive. It is made with just 3 simple ingredients, they feel like gourmet truffles, but are actually healthy and naturally sweet with no extra sugar.
Ingredients
Base Ingredients:
- 12 Medjool dates large, soft, and pitted
- 1/4 to 1/2 cup almond butter natural, unsweetened
- 150 –200g dark chocolate 70% or more (Lindt, Ghirardelli, or Callebaut preferred)
- 1 tsp coconut oil optional, for smoother melted chocolate
Optional Toppings:
- Flaky sea salt e.g. Maldon
- Chopped almonds or pistachios
- Shredded coconut
- Cacao nibs or sesame seeds
- Orange zest or chili flakes
Instructions
Step 1: Prep the Dates
- Slice each Medjool date lengthwise to open like a book. Remove pits and create a pocket for filling.
- Tip: Soak slightly dry dates in warm water for 5–10 minutes, then pat dry.
Step 2: Stuff with Almond Butter
- Use a spoon to fill each date with 1 to 1.5 tsp almond butter.
- Optional: Press a whole almond, walnut, or cashew inside the filling.
- Place filled dates on a tray lined with parchment paper.
Step 3: Chill (Optional)
- Freeze the tray for 10–15 minutes to firm up the almond butter before dipping.
Step 4: Melt the Chocolate
- Melt 150–200g dark chocolate using double boiler or microwave.
- Add 1 tsp coconut oil for smoother coating.
Step 5: Dip the Dates
- Dip each chilled date into the melted chocolate. Use a fork to remove and let excess drip off.
- Place dipped dates on parchment paper.
- Sprinkle immediately with sea salt, nuts, or coconut before chocolate sets.
Step 6: Let Them Set
- Refrigerate or freeze dipped dates for 10–15 minutes until chocolate hardens.
- Store in airtight container in fridge for up to 1 week or freeze for 1 month.
Notes
Always chill dates before dipping to prevent leaks. Use a fork for clean chocolate coating. And don’t forget to sprinkle toppings immediately before the chocolate sets — it won’t stick after!