Chocolate Covered Dates
Sweet and wholesome, these delicious dates are stuffed with nut butter and covered in vegan dark chocolate. A wonderful dessert of easy snack for on the go!
Equipment
- Thermometer (if tempering chocolate)
Ingredients
- 18 large Medjool dates about 300g or 2 cups
- ½ cup (125 g) almond butter creamy and unsalted, or other nut butter of choice
- 2 tablespoons refined coconut oil melted
- ¼ teaspoon sea salt
- 8 ounces (225 g or about 1 ⅔ cups) vegan dark chocolate chopped
- 3 tablespoons (20 g) shredded coconut unsweetened, or other toppings of your choice
Instructions
- In a small bowl, combine the almond butter, melted coconut oil, and salt.½ cup (125 g) almond butter, 2 tablespoons refined coconut oil, ¼ teaspoon sea salt
- Place the mixture in the freezer for about 10 minutes until starting to get firm at the edges.
- In the meantime, prepare the dates. Slice lengthways along one side and remove the pit and any remaining stem from the top of the dates. Avoid tearing, cutting in half, or enlarging the opening more than necessary.18 large Medjool dates
- Place dates on a lined baking sheet, with the cut side open to the top.
- When chilled, stir the almond butter mixture until it thickens and can hold its shape.
- Use a spoon or a piping bag fitted with a large tip to fill each date with the almond butter mixture.
- Pinch the dates closed and chill in the freezer for 20 minutes.
- In the meantime, melt the chocolate.8 ounces (225 g or about 1 ⅔ cups) vegan dark chocolate
- Chop the chocolate into small pieces and melt in a double boiler or a heatproof bowl over a pot of simmering water or in the microwave in 30-second bursts, stirring regularly. *For best results you can temper the chocolate, see the method in notes.
- With the help of a fork or two, dip a date in the chocolate and turn until completely covered. Let the excess chocolate run off and then place the date on the lined baking sheet. Sprinkle on a bit of coconut, or another topping of your choice, before the chocolate sets.3 tablespoons (20 g) shredded coconut
- Repeat with the remaining dates and leave on the counter until the chocolate is hardened. If not using tempered chocolate, then place the dates in the fridge to set.
- Serve at room temperature and enjoy!
Notes
Tempering chocolate
If desired, you can temper the chocolate for neater results. Melt ¾ of the amount of chocolate by heating it up to 115°F/46°C until completely smooth and liquid.
Remove from heat and gradually add in the remaining chocolate, stirring until the temperature drops to 80-82°F/27-28°C.
Briefly return the bowl to the heat, stirring constantly until the temperature reaches, but doesn't exceed, 88-91°/31-32°C.
Store
Keep the dates at room temperature for up to 3 days, or in the fridge for up to 1 week. Alternatively freeze for up to 1 month.
Nutritional Estimate Per Serving
Calories 207kcal | Carbohydrates 25g | Protein 3g | Fat 12g | Saturated Fat 5g | Polyunsaturated Fat 1g | Monounsaturated Fat 4g | Trans Fat 0.004g | Cholesterol 0.4mg | Sodium 36mg | Potassium 317mg | Fiber 4g | Sugar 19g | Vitamin A 41IU | Vitamin C 0.02mg | Calcium 49mg | Iron 2mg
Leave a commentI hope you loved this recipe! Leave a ★★★★★ rating and share your ideas in the comments! Vicky x