- VE
- GF
- LC
Almond Joy Stuffed Dates
These Almond Joy Medjool Dates are going to be your newest healthy obsession and they’re so easy to make! Keep them in the freezer for a coconut ice cream like dessert that’s naturally sweetened and absolutely delicious!
Ingredients
Instructions
- Step 1
In a blender or food processor, blend together the shredded coconut, coconut cream, and maple syrup. You want it to be combined but it’s okay if it’s still quite chunky.
- Step 2
Spoon the coconut mixture evenly inside of the pitted dates. Top with an almond and place the dates in the freezer while you prepare the chocolate.
- Step 3
In a small bowl, melt the chocolate. Stir in the coconut oil until fully melted and combined.
- Step 4
Working quickly, dip the dates into the chocolate so that they’re full or half covered depending on your preferences. You can also drizzle the chocolate over the top. Top with optional shredded coconut. Place in the fridge or freezer to chill. ENJOY!
- Step 5
Store leftovers in an air tight container in the fridge for up to a week or in the freezer for up to 3 months.
Notes
- Step 6
If it’s summer or if you live in a warmer climate, I suggest putting your can of coconut milk in the fridge overnight to help harden the coconut cream.
@food-with-feeling
I’m Brita! I’m the writer, photographer, videography, cookbook author, and chef around these parts. I’ve enjoyed testing and creating new recipes and sharing them with you! I have one simple goal: to help you cook more wholesome, simple and DELICIOUS meat free recipes whether you’re vegetarian, vegan, or a carnivore looking to incorporate more veggie forward recipes into your life!
Per serving
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