Chocolate Covered Dates Almond Butter (Printable)

Sweet Medjool dates filled with almond butter and coated in dark chocolate for a perfect treat.

# What You Need:

→ Dates and Filling

01 - 12 large pitted Medjool dates
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, for smoother coating)

→ Toppings (optional)

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

# How to Make It:

01 - Line a baking tray with parchment paper to set coated dates on later.
02 - Carefully slice each date lengthwise without separating fully, then fill with approximately 1/2 tablespoon almond butter before gently closing.
03 - Combine dark chocolate and optional coconut oil in a heatproof bowl over simmering water or microwave in short intervals, stirring until smooth.
04 - Using two forks, immerse each stuffed date into melted chocolate ensuring full coverage; allow excess to drip off.
05 - Place dipped dates on lined tray and immediately sprinkle with chopped almonds and flaky sea salt if desired.
06 - Refrigerate the coated dates for 20 minutes or until chocolate sets firm.
07 - Enjoy chilled or at room temperature; keep any leftovers refrigerated in an airtight container for up to one week.

# Expert Tips:

01 -
  • No baking means no stress, just melting chocolate and assembling bites that taste like something from a boutique shop.
  • The natural sweetness of Medjool dates means you skip refined sugar but still get that deep caramel flavor.
  • They hold up beautifully in the fridge, so you can make a batch and snack all week without guilt.
02 -
  • If your dates are dry or firm, soak them in warm water for ten minutes to soften them up before stuffing.
  • Don't skip the parchment paper, I learned the hard way that chocolate sticks like glue to bare trays.
  • Let the dipped dates drip for a few seconds over the bowl or you'll end up with thick chocolate puddles on the tray.
03 -
  • Use a small offset spatula to spread almond butter if spooning feels messy, it gives you more control and cleaner edges.
  • Freeze the stuffed dates for ten minutes before dipping so the filling stays put and doesn't mix with the chocolate.
  • If you want a thinner chocolate shell, skip the coconut oil and work quickly so the coating stays light and crisp.

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