10-Minute Almond Butter Stuffed Dates
Naturally sweet and decadently delicious, these almond butter stuffed dates dipped in chocolate make the perfect healthy snack or dessert. With just four ingredients and ten minutes of prep, they’re a simple yet satisfying way to enjoy plant-based protein, fiber, and healthy fats. A touch of flaky sea salt adds balance, making each bite both sweet and savory.
Equipment
- 1 Cutting Board
- 1 Sharp knife
- 1 Teaspoon Measuring Spoon
- 1 Small microwave-safe bowl
- 1 Spoon (For stirring)
- 1 Baking sheet or plate
- 1 Sheet parchment paper
Ingredients
- 12 Medjool dates
- ¼ cup almond butter
- ⅛ cup dark chocolate chopped or chips
- 2 tablespoons flaky sea salt
Instructions
- Prepare the Dates: Start by choosing large, plump Medjool dates, as they are naturally soft, chewy, and sweet—perfect for stuffing. Place the dates on a clean cutting board and, using a sharp knife, carefully make a lengthwise slit on one side of each date. Gently open it just enough to remove the pit inside. Be careful not to cut all the way through; you want the dates to remain intact so they can hold the filling like a little pocket. Once all the pits are removed, set the prepared dates aside on a plate.
- Fill with Almond Butter: Take a small teaspoon of almond butter and scoop just enough to fill the cavity of the date. Using the back of the spoon (or even a small butter knife), carefully press the almond butter into the center, making sure it sits neatly without spilling out. Repeat this process with each date until they’re all generously stuffed. If you prefer extra creaminess, you can slightly overfill, but avoid overstuffing so the almond butter doesn’t ooze out during dipping.
- Melt the Dark Chocolate: Place the chopped dark chocolate (or chocolate chips) into a small microwave-safe bowl. Microwave on high for 30 seconds, then remove and stir with a spoon or spatula. Continue microwaving in short 15–20 second bursts, stirring between each interval, until the chocolate is silky smooth with no lumps remaining. Be sure not to overheat, as chocolate can burn easily. If you don’t have a microwave, you can melt the chocolate on the stovetop using a double boiler—just place a heatproof bowl over a pot of gently simmering water and stir until melted.
- Dip the Stuffed Dates: Line a baking sheet or large plate with parchment paper to prevent sticking. Hold each almond-stuffed date by the sides and dip the bottom half into the melted chocolate, letting the excess drip off for a smooth coating. You can dip them halfway for a pretty two-tone effect, or fully immerse them if you want a more indulgent treat. Place each dipped date onto the parchment-lined surface. Work quickly before the chocolate begins to set.
- Add the Finishing Touch: While the chocolate is still soft, sprinkle a pinch of flaky sea salt over the top of each dipped date. The salt enhances the natural sweetness of the dates, balances the richness of the chocolate, and adds a subtle crunch that makes every bite more exciting. Don’t skip this step—the contrast of flavors is what makes these stuffed dates feel truly gourmet!
- Chill and Set: Once all the dates are dipped and sprinkled with salt, transfer the tray or plate to the refrigerator. Allow them to chill for at least 1 hour, or until the chocolate is completely firm. If you’re short on time, you can speed up the process by placing them in the freezer for 15–20 minutes. The cooling step ensures the dates hold their shape and makes them easier to serve or store.
- Serve and Store: After the chocolate has hardened, your almond butter stuffed dates are ready to enjoy! Serve them as a quick snack, a post-workout energy bite, or a healthier dessert option. If you’re making a big batch, store the dates in an airtight container in the refrigerator for up to 1 week. They also freeze beautifully for up to 6 months—just thaw a few minutes at room temperature before eating.
Notes
- Best dates to use: Medjool dates are ideal because of their large size, softness, and natural caramel-like sweetness.
- Nut butter options: Almond butter is classic, but peanut butter, cashew butter, or sunflower seed butter work well too.
- Chocolate choice: Dark chocolate (60–70% cocoa) balances sweetness, though milk or semi-sweet can be used for a sweeter bite.
- Finishing touch: Flaky sea salt enhances flavor contrast and adds a light crunch—don’t skip it!
- Texture tip: Chill the dipped dates to help the chocolate set smoothly and avoid mess.
- Make-ahead friendly: These can be prepared in advance and stored in the fridge or freezer.
- Diet-friendly: Naturally gluten-free, dairy-free (with vegan chocolate), and packed with plant-based protein and healthy fats.
