Ingredients
Scale
- 12 Medjool dates, pitted
- 125g (4.4 oz) dark chocolate (70% cacao), semisweet or bitter-sweet
- 2 tbsp slivered almonds, toasted (optional)
- ¼ tsp flaky sea salt (plus more for garnish)
- 1 tsp coconut oil (optional, for smoother chocolate)
Instructions
- Line a baking sheet with parchment paper.
- Using a paring knife, make a shallow lengthwise slit in each pitted date. Gently open and remove any pits if needed.
- Microwave chocolate and coconut oil (if using) in a microwave-safe bowl in 30-second bursts, stirring until smooth. Alternatively, use a double boiler.
- Drizzle or pipe a thin layer of melted chocolate onto the inside of each date, pressing in a few almond pieces if desired.
- Dip each stuffed date halfway into the remaining chocolate, placing them on the prepared baking sheet.
- Sprinkle lightly with flaky sea salt.
- Chill for 10–15 minutes until set, or refrigerate for up to 1 week in an airtight container.
Notes
- For vegan version, ensure chocolate is dairy-free.
- For nut-free, skip almonds or swap with toasted pumpkin seeds.
- Store in fridge—chocolate softens at room temperature.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Method: No-bake
- Cuisine: Global / Health-Conscious
- Diet: Vegetarian
Nutrition
- Serving Size: 1 date
- Calories: 112 Kcal
- Sugar: 19g
- Sodium: 26mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 1mg
