Chocolate Covered Almond Dates

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

Course: Appetizer, Dessert, Snacks

Cuisine: American

Diet: Vegetarian

Prep Time: 30

Total Time: 30

Servings:

Calories: 145kcal

Author: Deanna

Delicious, soft Medjool dates are filled with almond butter and chopped almonds and coated in rich dark chocolate.

Print Recipe

Equipment

Chocolate Dipping Tool

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