Almond Joy Stuffed Dates
User Reviews
5
Almond Joy Stuffed Dates
Description
Almond Joy Stuffed Dates feature pitted Medjool dates filled with a mixture of creamy coconut butter blended with desiccated coconut, creating a smooth and textured filling. Roasted almonds add a crunchy bite inside, complementing the natural chewiness of the dates. The stuffed dates are then dipped in melted dark chocolate mixed with coconut oil for a glossy finish and optional toppings like sea salt or toasted coconut for further texture and flavor contrast.
The preparation involves making a small cavity within each date to hold the coconut butter mixture, ensuring the filling stays contained and balanced. Roasting raw almonds intensifies their flavor and crunch. Melting the dark chocolate with coconut oil allows for a smooth coating that sets up with a nice sheen. The optional toppings add a delicate saltiness or additional coconut aroma.
This confection balances sweetness from dates and chocolate with the rich, creamy coconut filling and crunchy almond center, making it a versatile treat for snacking, gifting, or serving alongside coffee or tea. It requires some care in assembly but results in a distinctive snack with layered textures and flavors.
Ingredients
COCONUT DATES
- 20 medjool dates as uniform in size as possible, pitted
- 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 dark chocolate 60-70% cacao, vegan, chopped
- 2 tsp coconut oil (if oil-free, omit)
TOPPING optional
- sea salt Maldon
- desiccated coconut toasted or raw
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.
Notes
- If using raw almonds, roast them carefully for 8 minutes at 350°F to enhance flavor without burning.
- Adjust the consistency of coconut butter by gently warming or cooling it to make filling easier to shape and prevent it from leaking.
- Use uniform-sized Medjool dates for even stuffing and presentation.
- Optional toppings like Maldon sea salt or toasted coconut can enhance texture and flavor.
- Nutrition information provided is an estimate excluding optional ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20(Stuffed Dates)
Amount Per Serving
Calories 133 kcal
% Daily Value*
| Serving | 1stuffed date | |
| Calories | 133 | 7% |
| Carbohydrates | 21.7g | 7% |
| Protein | 1.3g | 3% |
| Fat | 5.6g | 9% |
| Saturated Fat | 2.6g | 13% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.5g | 3% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 2mg | 0% |
| Potassium | 182mg | 4% |
| Fiber | 3.1g | 12% |
| Sugar | 17.6g | 35% |
| Vitamin A | 35.8IU | 1% |
| Vitamin C | 0mg | 0% |
| Calcium | 18.9mg | 2% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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