Almond Joy Stuffed Dates
Incredible Almond Joy stuffed dates with just 6 ingredients required! All of the flavors of coconutty Almond Joys stuffed into a medjool date and dipped in dark chocolate. Naturally vegan and gluten-free and SO delicious.
Servings 20 (Stuffed Dates)
Ingredients
COCONUT DATES
- 20 medjool dates, pitted (as uniform in size as possible)
- 1/2 cup coconut butter (or we like the brand Ostara)
- 1/4 cup desiccated coconut
- 20 raw almonds (or sub pre-roasted, unsalted)
CHOCOLATE COATING
- 1 ¼ cup chopped vegan dark chocolate (60-70% cacao)
- 2 tsp coconut oil (if oil-free, omit)
TOPPING optional
- Maldon sea salt
- Toasted or raw desiccated coconut
Instructions
- If using raw almonds (vs. pre-roasted), preheat the oven to 350 F (176 C) and place 20 raw almonds on a small baking sheet.
- While the oven preheats, pit your dates and set on a small plate. Make a “well” in the center of each date to hold in the coconut butter, and close the ends together by pinching. Set aside.
- Add coconut butter to a small mixing bowl. It should have a creamy, spreadable consistency. If too firm, very briefly heat in the microwave in 5-second intervals. It melts quickly, so don’t heat until liquid. If it’s too liquidy, simply place in the refrigerator for 5-10 minutes to allow it to firm up. If it’s melted, it will spill out of the dates.
- Place almonds in the preheated oven and bake for 8 minutes (be careful not to burn).
- Add the desiccated coconut to the coconut butter and mix well. Then scoop ~1 tsp of the coconut butter mixture and form it into a small log shape before placing it into each pitted date, pressing down with your spoon (or clean fingers) so it’s “stuffed” inside the date. Repeat until all dates have been filled.
- Remove almonds from the oven and transfer to a clean towel or small bowl to help them cool. Let cool for 5-10 minutes, or until they can be easily handled.
- Place a roasted almond in the center of each coconut-filled date. The almond should be pressed slightly into the coconut, but not fully submerged in the coconut filling.
- Transfer dates to the freezer to chill for ~10 minutes, or until the date and coconut butter are slightly firm to the touch and the almonds stay in place.
- Add 1 inch water to a small saucepan and bring to a low boil over medium heat. Once boiling, reduce heat to low / simmer. To a small glass or metal bowl, add chocolate and coconut oil. Carefully place the bowl on top of the saucepan with simmering water. Heat, stirring occasionally with a spatula or spoon, until melted and no lumps remain — ~5 minutes. You can also melt the chocolate in a heat-proof bowl in the microwave in 20-second increments.
- Once chocolate is fully melted, turn off the heat and set aside to slightly cool for a couple of minutes.
- Remove dates from the freezer. Using a fork or clean fingers, carefully and quickly dip dates — one at a time — into the melted chocolate. Work quickly as the coconut butter can melt. Tap or shake off excess and set back on the plate from earlier (using parchment paper can help with removing the dates later, as well). As they cool, a little chocolate will pool around the sides — that’s normal.
- Once all dates are dipped, option to garnish with Maldon sea salt for a salty-sweet crunch or a sprinkle of more desiccated coconut (or both!). Set dates back in the freezer to chill for another 10 minutes, or until the chocolate is completely hardened.
- Store leftovers in the refrigerator for up to 2 weeks or in the freezer up to 2 months. Best enjoyed at room temperature.
Video
Notes
*Nutrition information is a rough estimate calculated without optional ingredients.
Nutrition (1 of 20 servings)
Serving: 1 stuffed date Calories: 133 Carbohydrates: 21.7 g Protein: 1.3 g Fat: 5.6 g Saturated Fat: 2.6 g Polyunsaturated Fat: 0.2 g Monounsaturated Fat: 0.5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 2 mg Potassium: 182 mg Fiber: 3.1 g Sugar: 17.6 g Vitamin A: 35.8 IU Vitamin C: 0 mg Calcium: 18.9 mg Iron: 1.5 mg