True story: I used to hate Almond Joys. I had a weird thing with the texture of coconut as a kid, so Almond Joys were a no-go for me. But something switched in adulthood, and coconut became one of my favorite ingredients. And when you combine a love of coconut with a serious affection for dates and chocolate, good things are bound to happen. Introducing our latest easy dessert obsession: Almond Joy Stuffed Dates!
Yes, all of the classic flavors of Almond Joys — chocolate, coconut, almonds — stuffed into a caramelly medjool date. Swoon! Plus, just 6 ingredients and simple methods required. You don’t want to miss this one. Let us show you how it’s done!
How to Make Stuffed Dates
Start by removing the pits from the dates. This creates a little cavity perfect for stuffing.
Then stuff with coconut butter (or another nut or seed butter for other flavor variations).
And add a toasted almond to each stuffed date.
Then dip them in melted chocolate!
And lastly, let them chill in the freezer to harden the chocolate. We think waiting is the hardest part. But we can do this, friends!
We hope you LOVE these stuffed dates! They’re:
They’re the perfect snack or treat any time you’re craving something sweet yet wholesome. Each stuffed date has over 3 grams of fiber and 8% daily value of iron. They can be stored in the fridge for a couple weeks or in the freezer for longer!
More Medjool Date Recipes
- Tahini Stuffed Dates (aka Tahini Bombs!)
- 5-Ingredient Almond Butter Dark Chocolate Snowballs
- 2-Ingredient Vegan PayDay Bites
- How to Make Date Caramel
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Almond Joy Stuffed Dates
- 20 medjool dates, pitted (as uniform in size as possible)
- 1/2 cup coconut butter (or we like the brand Ostara)
- 1/4 cup desiccated coconut
- 20 raw almonds (or sub pre-roasted, unsalted)
- 1 ¼ cup chopped vegan dark chocolate (60-70% cacao)
- 2 tsp coconut oil (if oil-free, omit)
- Maldon sea salt
- Toasted or raw desiccated coconut
- 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.
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