Chocolate Covered Dates Almond Butter (Printable)

Sweet dates filled with almond butter and coated in dark chocolate for a delightful vegan snack.

# What You Need:

→ Dates and Filling

01 - 12 large Medjool dates, pitted
02 - 6 tablespoons almond butter (smooth or crunchy)

→ Chocolate Coating

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

→ Toppings (optional)

05 - 2 tablespoons chopped roasted almonds
06 - 1 tablespoon flaky sea salt

# Steps:

01 - Line a baking tray with parchment paper to prevent sticking.
02 - Carefully slice each date lengthwise without cutting through completely to create a pocket.
03 - Fill each date with approximately 1/2 tablespoon of almond butter, then gently close the opening.
04 - Combine chopped dark chocolate and coconut oil in a heatproof bowl; melt over simmering water or in 30-second microwave bursts, stirring until smooth.
05 - Using two forks, dip each stuffed date into the melted chocolate, ensuring complete coverage; allow excess to drip off before placing on the prepared tray.
06 - Sprinkle chopped almonds and flaky sea salt over the coated dates while the chocolate is still wet, if desired.
07 - Refrigerate the dates for 20 minutes or until the chocolate coating is firm.
08 - Serve chilled or at room temperature; store leftovers in an airtight container refrigerated for up to one week.

# Expert Advice:

01 -
  • No oven, no mixer, no stress—just three ingredients and twenty minutes between you and something that feels indulgent.
  • They satisfy that chocolate craving without the sugar crash, thanks to the natural sweetness of dates and the protein from almond butter.
  • Perfect for last-minute gifts or when you need to impress someone without actually trying that hard.
02 -
  • If your chocolate seizes and turns grainy, it likely got too hot or a drop of water snuck in—start over with fresh chocolate and keep everything dry.
  • Don't skip the coconut oil if you want that professional-looking shiny finish; without it, the chocolate can look dull and streaky once it sets.
  • Room temperature almond butter spreads way easier than cold—if yours is stiff, microwave it for 10 seconds to soften.
03 -
  • Use a toothpick to swirl any almond butter that oozes out back into the date before dipping—it keeps the chocolate coating smooth and prevents messy drips.
  • If you're making these in a warm kitchen, pop the stuffed dates in the freezer for 10 minutes before dipping so the chocolate sets faster and cleaner.
  • For a thicker chocolate shell, let the first coat set completely, then dip again—it takes a little longer but feels extra luxurious.

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