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!

Author: Food with Feeling

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 14 pieces

Calories: 116 kcal per serving

Ingredients

14 - pitted medjool dates
½ cup - unsweetened shredded coconut
⅓ cup - coconut cream
1 ½ tablespoons - maple syrup
14 - almonds
½ cup - dark chocolate
1 tbsp - coconut oil

Instructions

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.
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.
In a small bowl, melt the chocolate. Stir in the coconut oil until fully melted and combined.
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!
Store leftovers in an air tight container in the fridge for up to a week or in the freezer for up to 3 months.
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.

Nutrition