Decadent Chocolate Covered Stuffed Dates for Guilt-Free Indulgence

These Chocolate Covered Stuffed Dates combine luscious chocolate and creamy nut butter for a guilt-free treat.

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Prep Time 15

Cook Time 5

Chilling Time 15

Total Time 35

Servings: 12 dates

Course: Desserts

Cuisine: American

Calories: 120

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Dates

12 pieces Medjool Dates Substitute with Deglet dates if preferred.

For the Filling

1/2 cup Almond Butter Can substitute with peanut, cashew, hazelnut, or sunflower seed butter.

For the Chocolate Coating

1 cup Chocolate Chips Use vegan dark chocolate with coconut oil for best results.

For Toppings

1/4 cup Crushed Pistachios Add for crunch and color.
2 tablespoons Crushed Freeze-Dried Raspberries For color and tartness.

Equipment

Microwave-safe bowl
Parchment paper
sharp knife
Spoon or piping bag
Forks or toothpicks

Method

Step-by-Step Instructions

Select your Medjool dates—slice each date lengthwise and remove the pit.
Stuff each date with almond butter using a spoon or piping bag.
Melt chocolate chips in a microwave-safe bowl until smooth, adding coconut oil for consistency.
Dip each stuffed date into melted chocolate until fully coated.
Sprinkle toppings over each chocolate-coated date before the chocolate sets.
Transfer to a parchment-lined tray and chill in the refrigerator for at least 15 minutes.

Nutrition

Serving: 1dateCalories: 120kcalCarbohydrates: 18gProtein: 2gFat: 6gSaturated Fat: 1gMonounsaturated Fat: 5gSodium: 1mgPotassium: 156mgFiber: 2gSugar: 12gCalcium: 30mg

Notes

Store in an airtight container in the fridge for up to one week. They can also be frozen for longer storage.

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