Ingredients:

  • 12 Medjool dates, large (approximately 350g / 12 oz), pitted
  • 1/2 cup (120g / 4.2 oz) almond butter, smooth
  • 1 tablespoon (15ml / 0.5 fl oz) maple syrup (or honey)
  • 1/4 teaspoon sea salt
  • 6 oz (170g) dark chocolate (70% cacao or higher), finely chopped
  • 1 teaspoon coconut oil (optional, for smoother melting)
  • Flaky sea salt, for sprinkling

Instructions:

  1. Gently slice a slit lengthwise into each pitted date, being careful not to cut all the way through. Open slightly to create a pocket for the filling.
  2. In a small bowl, combine almond butter, maple syrup (or honey), and sea salt. Mix until smooth and well combined.
  3. Spoon or pipe the almond butter filling into each date, filling the cavity completely.
  4. Place the stuffed dates on a plate or tray and chill in the refrigerator for 15 minutes. This helps the filling firm up and makes them easier to dip.
  5. Melt the dark chocolate using a double boiler or in the microwave in 30-second intervals, stirring in between, until smooth and glossy. If using, stir in the coconut oil for a smoother consistency.
  6. Dip each chilled date into the melted chocolate, ensuring it is fully coated. Lift the date out of the chocolate and allow any excess to drip off.
  7. Place the dipped dates on parchment paper or a silicone baking mat. Sprinkle immediately with flaky sea salt. Allow the chocolate to set completely at room temperature, or speed up the process by placing them in the refrigerator for 10-15 minutes.