Chocolate Covered Dates

These Chocolate-Covered Dates are stuffed with almond butter and make the best snack or healthy dessert. Gluten-free, vegan, and refined sugar-free.

Course Dessert, Snack

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 20

Chilling time 15

Total Time 35

Servings servings

Calories 142kcal

Author Tessa

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.

Notes

*For a quick chocolate-dipping alternative, melt about 1 cup of dairy-free chocolate chips in the microwave at 30-second intervals. Stir in two teaspoons of coconut oil until incorporated. This will not necessary be a refined sugar-free option, but it works too!

Due to the raw nature of the chocolate sauce, these are best kept in the refrigerator.

Nutrition