Chocolate Covered Dates Almond Butter

The smell of melting dark chocolate always stops me in my tracks. I first made these on a rainy Sunday afternoon when I wanted something special but didn't want to turn on the oven. My roommate walked in, followed the scent, and we ended up eating half the batch standing at the counter.

Last summer I brought these to a dinner party and the host literally grabbed my arm and asked for the recipe before she even took a second bite. They're the kind of treat that makes people pause, eyes closed, savoring every single layer.

Ingredients

• Medjool dates: These are worth seeking out for their soft, almost caramel like texture and natural sweetness that balances perfectly with dark chocolate
• Almond butter: Smooth creates a creamy center while crunchy adds wonderful texture, so choose what you love most
• Dark chocolate: At least 60 percent cacao gives that sophisticated bittersweet edge that keeps these from being too sweet
• Coconut oil: This little trick makes the chocolate coating smoother and helps it set beautifully
• Flaky sea salt: Don't skip this, it creates those incredible sweet salty moments that make the dates unforgettable

Instructions

Prep your dates:

Make a careful lengthwise cut on each date and pull out the pits gently so you don't tear the flesh

Stuff them sweet:

Spoon about half a tablespoon of almond butter into each date, then press the sides back together to seal it all inside

Melt like magic:

Combine the chocolate and coconut oil in a heatproof bowl, setting it over simmering water or microwaving in short bursts, stirring until glossy and smooth

Dip and coat:

Use a fork to lower each stuffed date into the chocolate, letting the extra drip off before transferring to your parchment lined sheet

Finish with flair:

Scatter those chopped almonds and salt right away while the chocolate is still wet, or leave plain if you prefer the simplicity

Chill to set:

Pop the tray in the fridge for about 20 minutes until the chocolate firms up completely

Save

My daughter now requests these for every special occasion and has started experimenting with different nut butters. She discovered peanut butter with mini chocolate chips inside the date is pretty much life changing.

Choosing Your Chocolate

I've learned that really good chocolate makes all the difference here. The cheaper stuff tends to seize up or taste waxy, so splurge for a bar you'd actually enjoy eating plain.

Make Ahead Strategy

These keep beautifully in the fridge for up to two weeks, though they rarely last that long in my house. I sometimes double the batch just to have them on hand for sudden sweet cravings.

Serving Ideas

These look elegant on a simple white plate or arranged on a wooden board. They're perfect alongside coffee after dinner or packed into small gift boxes for friends who appreciate handmade treats.

• Try them with a glass of port or dessert wine
• Pair with fresh berries for a stunning dessert platter
• Package in small wax paper bags for edible gifts

Save

Something magical happens when you bite through that crisp chocolate shell into the sweet, chewy date and creamy center. These little treats have become my go to for bringing joy without spending hours in the kitchen.

Recipe FAQs

→ What type of dates work best?

Large Medjool dates are ideal due to their soft texture and natural sweetness, making them easy to stuff and complementing the almond butter.

→ Can I substitute almond butter?

Yes, peanut, cashew, or sunflower seed butters can be used for different flavors and dietary preferences.

→ How do I melt the chocolate properly?

Melt dark chocolate gently using a double boiler or microwave in short bursts, stirring often to prevent burning and maintain smoothness.

→ Why add coconut oil to the chocolate?

A small amount of coconut oil makes the chocolate coating smoother and easier to dip, resulting in a glossy finish.

→ Can these be made vegan?

Using dairy-free dark chocolate ensures the treat remains vegan-friendly without compromising on flavor.