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Chocolate Covered Almond Stuffed Dates

Delicious, soft Medjool dates are filled with almond butter and chopped almonds and coated in rich dark chocolate. These treats are soft and gooey, reminiscent of chocolate-covered caramels. A tiny sprinkle of sea salt gives these dates a lovely salty/sweet combination. They are delicious as an afternoon pick-me-up without the processed sugar.

Chocolate covered dates in a stack with one cut in half showing it filled with chopped almonds.
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These chocolate-covered, almond-filled dates are a delicious and decadent treat.

They are great when you want a little indulgence, but want to avoid processed sugar. The dates are soft and sweet and when coated in dark chocolate they are reminiscent of a chocolate-covered caramel. The almond butter and chopped almonds help balance the sweetness and add a bit of crunch.

The dates are nutrient and calorie-dense with natural sugars to help give you a bit of an energy boost.

They are a delicious, healthier alternative for a sweet craving, without sacrificing any flavor.

These treats are gluten-free (just read the labels on the products you buy to be sure there is no cross-contamination), they are vegetarian and they can easily be made vegan just by ensuring you choose vegan dark chocolate.

Ingredients

The ingredients you will need to make almond stuffed dated coated in chocolate are:

  • Medjool dates – You will need between 20 and 24 dates, depending on their size.
  • Almond butter – Be sure to choose a natural almond butter that contains only pureed almonds.
  • Raw almonds – You will want whole, raw almonds for this recipe. However, as we will be chopping them you can purchase chopped almonds if you want to speed things up.
  • Dark chocolate melting wafers – Be sure to select melting wafers that are real chocolate. You can also use dark chocolate chips or chopped Belgian chocoalte if you prefer.
  • Sea salt flakes – Sea salt flakes are larger than regular sea salt, they also have a milder flavour.

For a full list of ingredients and measurements, see the printable recipe card at the bottom of this post.

Ingredients for making chocolate covered almond stuffed dates.

Instructions

Begin by finely chopping the almonds, then add them to the almond butter and stir to combine. You should have a thick paste of almond butter and almonds.

Two process images, one showing almonds chopped on a cutting board and one showing chopped almonds mixed with almond butter.

Next, you will need to remove the stones from the almonds.

Using a sharp knife, cut a small slit in the dates and then pull the stones out.

Fill the dates with 1/2 – 1 tsp of the almond butter mixture, depending on how big the dates are. I like to spoon the mixture in then press it in with my fingers.

Push the sides of the filled dates together to close the gap. It’s ok if it doesn’t close all the way. The chocolate will seal them.

Two images, one showing dates sliced open with pit removed and one showing the dates being stuffed with almond butter.

Next, melt the chocolate until it is smooth. You can do this in the microwave, microwaving at half power for 20-second intervals, stirring between intervals. Or you can use a double boiler.

To use the double boiler method, add 1-2 inches of water to a pot, simmer on medium heat until it is steaming, then place a heat-safe bowl or the top of a double boiler over the pot. Add the chocolate and heat while stirring until smooth, then remove the pot from the stove.

Using a fork, or chocolate dipping tool, lower the dates into the melted chocolate and turn to coat evenly. Then lift them out of the chocolate. Allow the excess chocolate to drip off, then move the dates to a baking sheet lined with a silicone mat or parchment paper.

Two images, a cutting board filled with stuffed dates and a date being dipped in melted chocolate.

Allow the chocolate to set for a couple of minutes, then, while it is still tacky, sprinkle the tops of the dates with sea salt flakes.

Chocolate covered dates on a silicone mat sprinkled with salt flakes.

Allow the chocolate to set completely before moving the dates to an air-tight container for storage.

You should get between 20-24 dates out of this recipe depending on the size of the dates and how full you stuff them.

Variations & Substitutions

This recipe can be customized in a variety of ways to suit your tastes and the ingredients you have on hand.

  • You can use peanut butter and chopped peanuts in place of the almond mixture.
  • If you don’t like almonds, try using cashews, walnuts or pistachios.
  • Add 1/2 tsp of ground cinnamon to the nut mixture for an extra pop of flavour.
  • Coat the dates in milk or white chocolate if you prefer.
  • If you don’t want to use the almond butter, you can stuff the dates with a whole almond or two instead.
  • If you don’t want the salty sweet flavour, you can omit the salt.
A small platter of chocolate covered dates with almonds.

FAQS

How do you store chocolate-covered dates?

You can store these dates in an air-tight container. They should keep at room temperature for several days or several weeks in the refrigerator.

Can I freeze chocolate-covered dates?

Yes, you can store these in an air-tight container in the freezer for several months. Before eating, allow the dates to come to room temperature. The chocolate may sweat a little bit as it thaws, but they are still edible and delicious.

More Chocolate Treats

Recipe

Chocolate covered dates in a stack with one cut in half showing it filled with chopped almonds.

Chocolate Covered Almond Dates

Delicious, soft Medjool dates are filled with almond butter and chopped almonds and coated in rich dark chocolate.
5 from 1 vote
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Course: Appetizer, Dessert, Snacks
Cuisine: American
Diet: Vegetarian
Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 24
Calories: 145kcal
Author: Deanna

Ingredients

  • 24 medjool dates
  • 1/4 cup almond butter
  • 1/3 cup raw almonds
  • 8 oz dark chocolate melting wafers
  • 1/2 tsp sea salt flakes

Instructions

  • Begin by using a sharp knife to chop the almonds into small pieces. You could also pulse them in a food processor a few times if you prefer.
  • Mix the almond butter and chopped almonds in a small bowl and set aside.
  • Using a sharp knife, make a small slice in each date and pull the stone out.
  • Spoon about 1 teaspoon of the almond mixture into the hollowed-out date and use your finger to press it in. Then push the sides of the date together to seal it. There may still be a small gap, that is ok, it will fill in when covered with chocolate.
  • Once all the dates are filled melt the chocolate using a microwave or double boiler until smooth. See notes below for detailed melting instructions.
  • Using a fork or chocolate dipping tool, lower the filled dates into the chocolate one at a time. Roll the date in the chocolate to make sure it is completely coated, then lift it out of the chocolate with the fork or dipping tool and allow the excess chocolate drip off.
  • Place the chocolate-covered date on a baking sheet lined with parchment paper or a silicone baking mat.
  • Allow the dates to dry for 2-3 minutes and while they are still slightly tacky, sprinkle with a bit of sea salt flakes.
  • Allow the chocolate to fully set then move the dates to an air-tight container for storage.

Notes

You will get between 20-24 dates out of this recipe depending on the size of the dates and how full you fill them.
Chocolate Melting Instructions
Microwave – Place the chocolate in a microwave-safe bowl.  Microwave on half power at 20-second intervals, stirring between each interval until the chocolate is silky and smooth.
Double Boiler – Fill the bottom of a double boiler, or small pot, with 1-2 inches of water.  Place on medium-low heat and heat until the water starts to simmer.  Place the top of the double boiler on the pot, or you can use a heat-safe bowl. Add the chocolate to the top pot or bowl.  When you see the chocolate beginning to melt, stir the chocolate.  Continue to stir while heating until the chocolate is silky and smooth then remove the entire pot from the heat and dip the chocolate.  Important – Do not allow the water to boil and do not allow any water to get into the chocolate.
My preferred method is the double boiler method as the warmth from the bottom pot will keep the chocolate at the perfect temperature for dipping throughout the process. 

Nutrition

Calories: 145kcal | Carbohydrates: 24g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 11mg | Potassium: 260mg | Fiber: 2g | Sugar: 19g | Vitamin A: 37IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg

Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.

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THIS POST MAY CONTAIN AFFILIATE LINKS. AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES.