Almond Joy Stuffed Dates

True story: Almond Joys used to be my least favorite snack. As a child, I was not a fan of Almond Joys because the texture of Coconut bothered me. Coconut became my favorite ingredient as I grew older. When you combine Coconut, dates, and chocolate with a love for coconut, good things will happen. Introducing our latest easy dessert obsession: Almond Joy Stuffed Dates!

All the classic flavors of Almond joys — chocolates, coconuts, almonds — are stuffed inside a caramelly Medjool Date. Swoon! You only need six ingredients and a few simple methods. This is one you don’t want to miss. We’ll show you the way!

How to make Stuffed Dates

Remove the pits. This will create a small cavity that is perfect for stuffing.

You can also use another nut butter or seed butter to create other flavors.

Ingredients

COCONUT DATES

• 20 Medjool Dates, pitted as uniformly as possible
• We like the brand Ostara.
• 1/4 cup desiccated Coconut
• 20 raw almonds (or sub-pre-roasted, unsalted)

CHOCOLATE COATING

• 1 1/4 cups chopped vegan dark chocolate (60-70% cacao)
• Coconut oil, 2 tsp (if oil is not present, leave out).

Toppling optional

• Maldon sea salt
• Raw or toasted desiccated Coconut

Instructions

• Preheat the oven to 350 F and place 20 almonds raw on a small baking tray.
• As the stove heats up, pit your dates. Place them on a small dish. Create a “well” in the middle of each date to hold the coconut butter. Then, pinch the ends together. Set aside.
• Add coconut butter to a small bowl. It should be creamy and spreadable. If it is too hard, heat very briefly in the microwave at 5-second intervals. Heat it only until it becomes liquid. Place it in the fridge for 5-10 mins if it is too liquidy. It will leak out of the dates if it is melted.
• Bake almonds for 8 minutes in a preheated oven (be careful not to burn them).
• Mix the coconut butter with the desiccated Coconut. Scoop 1 tsp. Of the coconut mixture into a small log before placing it into each pitted date. Press down with your clean fingers or a spoon to “stuff” the medicine inside. Repeat this process until all dates are filled.
• Transfer almonds to a small bowl or a towel to cool. Allow to cool for 5-10 minutes or until you can handle them easily.
• Place one roasted almond at the center of every coconut-filled date. The almond should only be slightly pressed into the Coconut but not completely submerged.
• Transfer dates into the freezer for 10 minutes or until coconut butter and dates are firm. Almonds should remain in place.
• Add 1 inch of water to a small pan and bring it to a slow boil on medium heat. Reduce heat to low/simmer once boiling. Add coconut oil and chocolate to a small metal or glass bowl. Place the bowl carefully on top of the saucepan filled with water that is simmering. Stirring occasionally with a spoon or spatula, heat until the chocolate is melted. This should take about 5 minutes. In a microwave, you can melt the chocolate by heating it in increments of 20 seconds in a heatproof bowl.
• Turn off the heat once the chocolate has melted. Allow it to cool slightly for a few minutes.
• Remove dates from the freezer. Use a fork to dip each date into the chocolate, one at a melted time. Be quick, as coconut butter will melt. Shake or tap off any excess, then place the dates back onto the plate. (Using parchment paper will help you remove the dates later). It’s normal for a small amount of chocolate to pool on the edges as they cool.
• Optionally, once all dates have been dipped in chocolate, you can garnish them with Maldon sea salt for a salty-sweet crunch. Or sprinkle more desiccated Coconut (or both!) Place dates in the freezer for ten more minutes or until chocolate has hardened.
• Keep leftovers in your refrigerator or freezer for up to two weeks. Enjoy best at room temperature.