Chocolate Covered Stuffed Dates (Printable Version)
Medjool dates filled and dipped in dark chocolate, topped with nuts or coconut for a decadent, no-bake treat.
# Ingredients:
→ Main Ingredients
01 -
12 Medjool dates, pitted
02 -
100 grams dark chocolate, chopped or in chips
→ Optional Fillings
03 -
2 tablespoons almond butter or peanut butter
04 -
12 whole roasted almonds or hazelnuts
→ Toppings
05 -
2 tablespoons chopped pistachios
06 -
2 tablespoons chopped almonds
07 -
2 tablespoons shredded coconut
08 -
Pinch sea salt
# Steps:
01 -
Slice each Medjool date on one side to create an opening and remove the pit. Fill each with nut butter or a whole roasted nut if desired, then gently close.
02 -
Place the dark chocolate in a heatproof bowl set over a saucepan of simmering water or microwave in 20-second intervals, stirring in between, until completely smooth.
03 -
Using a fork or dipping tool, dip each stuffed date into the melted chocolate, ensuring full coverage. Let excess chocolate drip off.
04 -
Arrange the chocolate-coated dates on a parchment-lined tray. While the chocolate is still wet, sprinkle each with chopped pistachios, chopped almonds, shredded coconut, or a pinch of sea salt.
05 -
Transfer the tray to the refrigerator and chill for 15 to 20 minutes, or until the chocolate has hardened.
06 -
Keep finished dates in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 3 months.
# Notes:
01 -
Stuffed dates can be customized with any nut or seed butter, as well as a variety of nuts. For cleaner dipping, use a fork and tap gently to remove excess chocolate.