Chocolate Covered Dates Almond Butter

I never thought of dates as candy until a friend handed me one of these at a winter potluck. The contrast between chewy sweetness and dark chocolate startled me in the best way. Now I keep a batch in the fridge year-round, tucked behind the butter where no one else looks.

My sister visits every few months and always requests these before she even says hello. Last time she ate four standing at the counter, then wrapped six more in a napkin for the train ride home. I pretended to be annoyed but made a double batch the next morning.

Ingredients

• Medjool dates: Look for plump ones that feel sticky to the touch, they should yield slightly when you press them and never feel dry or hard.
• Almond butter: Smooth spreads easier, but crunchy adds a surprise texture that some people love more than the chocolate itself.
• Dark chocolate: Anything above 70% cocoa keeps the sweetness balanced, milk chocolate makes them too cloying for most palates.
• Coconut oil: A tiny bit thins the chocolate just enough to drip off cleanly, but you can skip it if youre out.
• Roasted almonds: Chop them yourself for better crunch, pre-chopped pieces often taste stale.
• Flaky sea salt: This is where the magic happens, it cuts through the sweetness and makes people ask what your secret is.

Instructions

Prep the tray:

Line your baking sheet with parchment now so you wont be scrambling with chocolate-covered fingers later.

Open the dates:

Slice lengthwise along one side only, like opening a book. If you cut all the way through they fall apart when you dip them.

Stuff with almond butter:

Use a small spoon or your thumb to press about half a tablespoon into each date, then pinch the edges back together gently. They wont close completely and thats fine.

Melt the chocolate:

Set a heatproof bowl over barely simmering water, add the chopped chocolate and coconut oil, and stir every twenty seconds until glossy. If you microwave instead, stop and stir every thirty seconds to avoid scorching.

Dip each date:

Balance it on two forks, lower it into the chocolate, turn it once, then lift and tap the fork gently on the bowl rim to shake off excess. Slide it onto the parchment with a little twist.

Add toppings:

Sprinkle almonds and salt while the coating is still wet and shiny, after it sets nothing will stick.

Chill until firm:

Twenty minutes in the fridge is usually enough, but if your kitchen is warm give them thirty.

Store properly:

Keep them in an airtight container in the fridge for up to a week. They soften quickly at room temperature, so only take out what youll eat right away.

Save

One evening I made these for a dinner party and forgot to mention they were vegan. Three guests asked for the recipe before dessert plates were cleared, and one texted me the next day to say shed already made them twice. That felt better than any compliment.

Swaps and Substitutions

Peanut butter works beautifully if almonds arent your thing, and sunflower seed butter keeps them nut-free for school lunches or allergies. I once stirred a little maple syrup into hazelnut butter and the result tasted like homemade Ferrero Rochers, rich and almost too indulgent.

Serving Suggestions

These shine alongside strong black coffee or a pot of Earl Grey, and theyre stunning on a small plate with a glass of tawny Port after dinner. I also pack them in a tin for holiday gifts, tucked between layers of parchment, and no one has ever seemed disappointed.

What to Watch For

The biggest mistake is buying dates that feel hard or look shriveled, they wont soften no matter how much almond butter you add. Check the bulk bin or grab a fresh box from the refrigerated section if your store has one.

• Let the chocolate cool slightly before dipping or it will slide right off the dates.
• Dont skip the parchment, wax paper sticks and foil leaves shiny marks on the coating.
• If you have leftover melted chocolate, drizzle it over popcorn or pretzels while its still warm.

Save

Every time I make these I remember that the best recipes dont need fancy equipment or hard-to-find ingredients. Just good chocolate, ripe dates, and twenty minutes you didnt know you had.

Common Questions

→ What type of dates work best for this treat?

Large Medjool dates are ideal due to their natural sweetness and soft texture, which makes them easy to stuff.

→ Can I substitute almond butter with other nut butters?

Yes, peanut, hazelnut, or sunflower seed butter can be used to change the flavor profile while maintaining the creamy filling.

→ How is the chocolate coating best melted?

Melt dark chocolate and optional coconut oil gently over a double boiler or in short microwave bursts, stirring frequently for smoothness.

→ Are there recommended toppings to enhance the flavor?

Chopped roasted almonds and flaky sea salt add texture and a contrasting savory note that complements the sweetness.

→ What is the best way to store these treats?

Keep them in an airtight container refrigerated for up to one week to preserve freshness and chocolate coating.