These Chocolate-Covered Dates are stuffed with almond butter and make the best snack or healthy dessert. Gluten-free, vegan, and refined sugar-free.
Dates are pretty magical.
As nature's candy, they are transformative as a natural sweetener, and in raw baked goods like this no-bake coconut cream pie and these easy chocolate energy balls, they add not only sweetness but binding power.
But in their simpler form, they can really steal the show.
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Why you'll love this recipe
- This tastes like a decadent caramel-filled candy or Snickers bar. No refined sugars are used.
- A no-bake dessert with simple ingredients!
- Kids will love to help stuff and dip this delicious treat
- Makes a great healthy snack or simple dessert
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete ingredient list and instructions in the recipe card below.
Dates - I recommend using the large Medjool variety as they are larger and sweeter than other varieties. You can use other varieties like Deglet Noor. Tip: Store dates in the freezer and always have them on hand!
Almond butter - Check the ingredients for excess sugar. All-natural almond butter is best.
You can use any nut butter of choice; creamy peanut butter, cashew butter, or sunflower seed butter.
Unsweetened cocoa powder - Combined with coconut oil and maple syrup, this will give you a delicious vegan dark chocolate coating.
Coconut oil - This is perfect for dipping dates as once chilled you will have a hardened chocolate shell coating.
Maple syrup - A little bit of maple syrup helps sweetened the coating.
Step-by-step instructions
Before you start: Remove pits from the dates and line a small baking sheet with parchment paper.
Step 1: Stuff dates with almond butter and set them on the prepared sheet. Place in the freezer.
Step 2: Melt the coconut oil on the stove. Remove from heat and whisk in cocoa powder, maple syrup, vanilla extract, and a pinch of sea salt. Use a long toothpick or fork to dip them in the melted chocolate and return them to the pan. Sprinkle the top of the dates with flaky sea salt. Chill to allow the chocolate to set.
Recipe tips
- Use two forks to dip - this allows you to easily remove them from one fork to the prepared pan after allowing excess chocolate to drip off.
- If you like a coconut flavor, use virgin coconut oil. If you use refined then you won't have coconut flavor if you aren't a fan.
- For best results store the chocolate treats in a sealed container in the refrigerator for 5-6 days.
Serving suggestions
These stuffed dates are one of my favorite gluten and dairy-free snacks and are great on their own.
But here are some other ways to serve them:
- Alongside fresh fruit
- Stuff with any natural nut butter for a different flavor profile. Try crunchy peanut butter or almond butter instead.
- A healthy snack charcuterie board with protein balls, seasoned pretzels, cheese crackers, chocolate-covered grahams, and more!
FAQs
Feel free to use any seed butter to stuff these dates. Just watch your ingredients for extra sugars. Sun butter works well.
These are perfect to make ahead and store in the fridge or freezer. They need to be chilled so the chocolate doesn't melt off, making them the perfect party treat to keep on hand.
These chocolate-covered dates are best stored in the refrigerator for up to 5-6 days.
More healthy date recipes
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
📖 Recipe
Chocolate Covered Dates
Ingredients
Stuffed Dates
- 16 Medjool dates pitted
- 6 tablespoons almond butter
Chocolate Sauce
- ¼ cup + 2 tablespoons unsweetened cocoa powder or cacao powder
- ¼ cup + 2 tablespoons coconut oil
- 2-3 tablespoons maple syrup
- ¼ teaspoon pure vanilla extract
- pinch of sea salt
Topping
- sea salt
Instructions
- Slice your dates lengthwise to remove pits. Prepare a small baking sheet with parchment paper.
- Fill each date with about a teaspoon of almond butter. Place on baking sheet and place in freezer for 15 minutes to firm.
- While the dates are in freezer, add coconut oil to small saucepan over low heat and allow to melt. Whisk in cocoa powder, maple syrup, vanilla extract, and pinch of sea salt. Continue to whisk for 1-2 minutes until chocolate evenly incorporates and starts to thicken slightly.
- Remove chocolate from heat and place in a small bowl. Allow chocolate to cool before removing dates from freezer and starting to dip.
- Using a fork or skewer, pierce dates and dip each date until covered. Transfer to baking sheet. Sprinkle with sea salt. Continue until each date is covered. Place baking sheet in the refrigerator until chocolate has firmed.
- Store in an airtight container in the refrigerator.
Daisy Skinner
Hi there! I am so excited to try a few of these treats annnd that would be today! A day off to bake!! A Birthday on Friday and a Baby Shower in a month! These are going to be a great addition! Will let you know...
Tessa
Hi Daisy! I love baking days. :) I hope you love these treats!!
Paloma
SO DECADENT! I’ve made a big batch and given them out to my family members. They can’t believe I made these lol don’t worry, I didn’t take the credit! Everyone was linked to your outstanding recipe.
Tessa
Haha, I am so glad! That is awesome. A treat for sure, right? :)
Mary Ann | The Beach House Kitchen
What a fabulous little snack Tessa! Can't wait to try!
Sarah
This looks so decadent!