Oh my goodness, let me tell you about these chocolate covered almond stuffed dates – they’re my absolute go-to when I need a quick snack that feels indulgent but is secretly good for me. I first stumbled on this combo during a frantic week when I needed something sweet but didn’t want to bake. One bite, and I was hooked! The caramel-like chew of medjool dates pairs perfectly with creamy almond butter and that satisfying crunch of chopped nuts. And when you dunk them in rich dark chocolate? Absolute magic. Even my picky nephew thought they were fancy candy – little does he know they’re packed with fiber and healthy fats!
Chocolate Covered Almond Stuffed Dates – detail 1
Why You’ll Love These Chocolate Covered Almond Stuffed Dates
Trust me, once you try these little bites of heaven, you’ll be making them on repeat. Here’s why they’re absolutely irresistible:
Quick & easy: From pantry to plate in under 30 minutes – no baking required!
Naturally sweet: The dates give that caramel-like sweetness without any added sugar.
Healthy indulgence: Packed with fiber, healthy fats, and antioxidants from the dark chocolate.
Perfect texture: Creamy almond butter meets crunchy nuts in that luscious chocolate shell.
Crowd-pleaser: Works as an elegant dessert or an energy-boosting snack – everyone goes crazy for them!
Seriously, they’re the snack that makes you feel like you’re cheating… when you’re actually being kind of virtuous. My favorite kind of magic trick!
Ezoic
Ingredients for Chocolate Covered Almond Stuffed Dates
Okay, let’s gather our goodies! Here’s everything you’ll need to make these addictive little treats (and yes, I’ve learned the hard way – don’t skip the parchment paper!):
24 medjool dates – look for the plump, soft ones (trust me, the quality makes ALL the difference)
1/4 cup almond butter – creamy works best, but crunchy can be fun too if you want extra texture
1/3 cup raw almonds – chop these finely (I whiz them in my food processor for 5 seconds – just don’t turn them to dust!)
8 oz dark chocolate melting wafers – or high-quality chocolate bars chopped small (none of that waxy stuff!)
1/2 tsp sea salt flakes – Maldon is my favorite for those perfect salty-sweet bursts
Quick tip: If you’re out of almond butter, peanut butter works in a pinch – just know it’ll taste different (still delicious though!). And for my dairy-free friends, check those chocolate labels carefully!
Ezoic
How to Make Chocolate Covered Almond Stuffed Dates
Alright, let’s get messy (in the best way possible)! These chocolate covered almond stuffed dates come together so easily, but I’ve got some tricks to make sure yours turn out perfect every time. Just follow these steps and you’ll be snacking like royalty in no time!
Preparing the Almond Filling
First things first – let’s make that dreamy almond filling! Grab your chopped almonds (I like mine somewhere between fine crumbs and small chunks for maximum texture) and mix them with the almond butter in a small bowl. You want it thick enough to hold its shape when you stuff the dates, but not so stiff that it won’t spread. If it’s too thick, add a tiny drizzle of honey or maple syrup – just a teaspoon should do it. The mixture should stick together when you press it between your fingers, kind of like playdough!
Ezoic
Stuffing and Coating the Dates
Now for the fun part! Slice each date lengthwise (careful not to cut all the way through) and remove the pit. Use a small spoon or even your clean fingers to stuff about a teaspoon of the almond mixture into each date, then gently press to seal. Pro tip: If your dates are extra sticky, wet your fingers slightly – the water creates a barrier so the filling won’t stick to you!
Melt your chocolate slowly – I do 30 second bursts in the microwave, stirring between each, until it’s smooth as silk. Hold each stuffed date by one end and dip it into the chocolate, swirling to coat completely. Let the excess drip off for a few seconds before placing it on parchment paper. Don’t worry if they’re not perfectly even – the rustic look is part of their charm!
Setting and Decorating
Here’s where the magic happens! While the chocolate is still tacky (but not wet), sprinkle each date with a few flakes of sea salt. The salt brings out all the flavors – trust me, it’s not optional! Let them set at room temperature until the chocolate firms up, about 30 minutes. If you’re impatient like me sometimes, you can pop them in the fridge for 10 minutes to speed things up. Just don’t stack them until they’re fully set, or you’ll have chocolate fingerprints everywhere (speaking from experience!).
Ezoic
