Chocolate Stuffed Dates
Naturally sweet, caramel-y Medjool dates stuffed with nut butter and dipped in dark chocolate for an easy, satisfying bite. Perfect as a post-workout snack, a Valentine’s treat, or an afternoon pick-me-up.
Prep:
10 min
Cook:
Chill Time:
15 min
Total:
25 min
Ingredients
Servings:
15
DATES
- 15 Medjool dates
- 3 tbsp nut butter of your choice*
- 15 whole nuts (cashews, pecans, macadamia, almonds, etc)
- ½ cup dark chocolate chips (or chopped chocolate bar)
- 1 tsp coconut oil
OPTIONAL TOPPINGS
- Flaky sea salt
- Crushed nuts
- Crumbled Lotus Biscoff cookies
- Crushed freeze-dried fruits (strawberries, raspberries, etc)
DATES
- 15 Medjool dates
- 3 tbsp nut butter of your choice*
- 15 whole nuts (cashews, pecans, macadamia, almonds, etc)
- ½ cup dark chocolate chips (or chopped chocolate bar)
- 1 tsp coconut oil
OPTIONAL TOPPINGS
- Flaky sea salt
- Crushed nuts
- Crumbled Lotus Biscoff cookies
- Crushed freeze-dried fruits (strawberries, raspberries, etc)
DATES
- 250 g Medjool dates
- 45 g nut butter of your choice*
- 28 g whole nuts (cashews, pecans, macadamia, almonds, etc)
- 84 g dark chocolate chips (or chopped chocolate bar)
- 5 g coconut oil
OPTIONAL TOPPINGS
- Flaky sea salt
- Crushed nuts
- Crumbled Lotus Biscoff cookies
- Crushed freeze-dried fruits (strawberries, raspberries, etc)
DATES
- 250 g Medjool dates
- 45 g nut butter of your choice*
- 28 g whole nuts (cashews, pecans, macadamia, almonds, etc)
- 84 g dark chocolate chips (or chopped chocolate bar)
- 5 g coconut oil
OPTIONAL TOPPINGS
- Flaky sea salt
- Crushed nuts
- Crumbled Lotus Biscoff cookies
- Crushed freeze-dried fruits (strawberries, raspberries, etc)
Instructions
1
Line a plate or baking pan with parchment paper. Slice each date lengthwise and remove the pit, keeping the date intact.
2
Fill each date with ~½ tsp nut butter and a whole nut, then gently press closed.
3
Melt dark chocolate and coconut oil in a double boiler or microwave-safe bowl in 20-30 second intervals, stirring until smooth.
4
Dip each stuffed date into the melted chocolate, covering it in chocolate with a spoon. Use a fork to gently shake off excess chocolate, then transfer to the parchment-lined pan.
5
Sprinkle lightly with flaky sea salt, cushed nuts, Biscoff cookies, etc, if desired. Place on a parchment paper-lined pan and freeze for ~15-30 minutes, or until chocolate sets.
6
7
8
9
10
Storage
Fridge: 5-6 days | Freezer: 1-2 months
Notes
- *Nut butter options: Peanut, almond, cashew, or Lotus cookie butter for Valentine’s!
Ingredients
Servings:
15
DATES
- 15 Medjool dates
- 3 tbsp nut butter of your choice*
- 15 whole nuts (cashews, pecans, macadamia, almonds, etc)
- ½ cup dark chocolate chips (or chopped chocolate bar)
- 1 tsp coconut oil
OPTIONAL TOPPINGS
- Flaky sea salt
- Crushed nuts
- Crumbled Lotus Biscoff cookies
- Crushed freeze-dried fruits (strawberries, raspberries, etc)
DATES
- 15 Medjool dates
- 3 tbsp nut butter of your choice*
- 15 whole nuts (cashews, pecans, macadamia, almonds, etc)
- ½ cup dark chocolate chips (or chopped chocolate bar)
- 1 tsp coconut oil
OPTIONAL TOPPINGS
- Flaky sea salt
- Crushed nuts
- Crumbled Lotus Biscoff cookies
- Crushed freeze-dried fruits (strawberries, raspberries, etc)
DATES
- 250 g Medjool dates
- 45 g nut butter of your choice*
- 28 g whole nuts (cashews, pecans, macadamia, almonds, etc)
- 84 g dark chocolate chips (or chopped chocolate bar)
- 5 g coconut oil
OPTIONAL TOPPINGS
- Flaky sea salt
- Crushed nuts
- Crumbled Lotus Biscoff cookies
- Crushed freeze-dried fruits (strawberries, raspberries, etc)
DATES
- 250 g Medjool dates
- 45 g nut butter of your choice*
- 28 g whole nuts (cashews, pecans, macadamia, almonds, etc)
- 84 g dark chocolate chips (or chopped chocolate bar)
- 5 g coconut oil
OPTIONAL TOPPINGS
- Flaky sea salt
- Crushed nuts
- Crumbled Lotus Biscoff cookies
- Crushed freeze-dried fruits (strawberries, raspberries, etc)
Instructions
1
Line a plate or baking pan with parchment paper. Slice each date lengthwise and remove the pit, keeping the date intact.
2
Fill each date with ~½ tsp nut butter and a whole nut, then gently press closed.
3
Melt dark chocolate and coconut oil in a double boiler or microwave-safe bowl in 20-30 second intervals, stirring until smooth.
4
Dip each stuffed date into the melted chocolate, covering it in chocolate with a spoon. Use a fork to gently shake off excess chocolate, then transfer to the parchment-lined pan.
5
Sprinkle lightly with flaky sea salt, cushed nuts, Biscoff cookies, etc, if desired. Place on a parchment paper-lined pan and freeze for ~15-30 minutes, or until chocolate sets.
6
7
8
9
10
Storage
Fridge: 5-6 days | Freezer: 1-2 months
Notes
- *Nut butter options: Peanut, almond, cashew, or Lotus cookie butter for Valentine’s!
Macros
Calories: 104
Protein: 2 g
Carbs: 17 g
Fat: 4 g
Macros
Calories: 104
Protein: 2 g
Carbs: 17 g
Fat: 4 g
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