Chocolate Covered Stuffed Dates
These chocolate covered stuffed dates are incredibly easy to make, eat, and are highly addictive.
Servings: 12 dates
Ingredients
- 16 ounces (454 g) medjool dates pitted
- Your favorite natural nut butter stirred
- 6 ounces (170 g) high quality dark chocolate
- 2 tablespoons coconut oil solid
- Maldon sea salt flakes
Instructions
- Line a large baking sheet with wax paper and set aside.
- Take a sharp paring knife and carefully slice the date lengthwise (not all the way, though!!) and remove the pit, if you got dates with pits still in tact. If you got pitted dates, slice the date lengthwise but do not go all the way through to the other side.16 ounces medjool dates
- Take a spoon and 1/2 teaspoon-ish and fill the date. The best way to do this is try to push as much of the nut butter into the two side "pockets" that the date has. Don't overfill. Carefully "close" the date and set it on the prepared baking sheet.Your favorite natural nut butter
- Place dark chocolate and coconut oil into a microwave-safe bowl. Microwave in 30 second increments, stirring after every 30 seconds, ensuring it doesn't burn or seize.6 ounces high quality dark chocolate, 2 tablespoons coconut oil
- Once the chocolate has melted, carefully take the stuffed date and drop it (cut side up) into the melted chocolate. Using two forks, cover the date with chocolate then using one of the forks, get the fork underneath the date and lift it from the chocolate and tap gently against the bowl to let the excess chocolate drip off.
- Using the other fork, carefully push the date onto the prepared baking sheet. Repeat until all dates are filled and dipped. Sprinkle sea salt on top or whatever topping you want.Maldon sea salt flakes
- Place into the refrigerator and let chill for at least 45 minutes, overnight is best but 45 minutes is enough to start eating them.
Video
Nutrition
Serving: 1 date | Calories: 209 kcal | Carbohydrates: 38 g | Protein: 2 g | Fat: 8 g | Fiber: 4 g | Sugar: 15 g
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