Chocolate Covered Dates Almond (Print)

Sweet, creamy almond butter-filled dates dipped in rich dark chocolate, perfect for snacking or gifting.

# What You Need:

→ Dates

01 - 12 large Medjool dates, pitted

→ Filling

02 - 6 tablespoons almond butter (smooth or crunchy)

→ Chocolate Coating

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

→ Garnish (optional)

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

# How to Make:

01 - Line a baking sheet with parchment paper.
02 - Make a lengthwise slit in each date with a small knife and remove pits if necessary.
03 - Spoon approximately ½ tablespoon of almond butter into each date and pinch closed gently.
04 - Melt the dark chocolate and coconut oil, if using, in a microwave-safe or heatproof bowl over simmering water until smooth, stirring frequently.
05 - Using two forks, fully coat each stuffed date in the melted chocolate, allowing excess to drip off before placing on the prepared sheet.
06 - Sprinkle chopped roasted almonds and/or flaky sea salt on the chocolate while still wet, if desired.
07 - Refrigerate the dates for 20 minutes until the chocolate coating is set.
08 - Enjoy chilled or at room temperature. Store in an airtight container in the refrigerator for up to one week.

# Expert Advice:

01 -
  • They taste like you spent hours in the kitchen, but you're actually done in 20 minutes plus a quick chill.
  • No refined sugar needed—the dates do all the sweetening work while the chocolate adds that luxurious richness you crave.
  • They're naturally vegan and gluten-free, so you can serve them confidently to almost anyone without explanation.
  • Once you make them once, they become your go-to gift because people genuinely believe you're some kind of confectionery wizard.
02 -
  • If your dates split or tear when you're trying to open them, they're too dry—soak them briefly in warm water and they'll soften enough to handle without cracking.
  • Chocolate temperature is everything: if it's too hot when you dip, it'll slide right off the date; too cool and it becomes thick and clumpy, so find that sweet middle ground where it flows like silk.
03 -
  • If melted chocolate thickens while you're working, return it to low heat for 10 seconds rather than adding liquid, which can ruin the whole batch.
  • Double-dip your dates if you prefer a thicker chocolate shell—let the first coat set for five minutes, then give them a second coat for luxurious chocolate-to-date ratio.

Go Back