Name: Stuffed Medjool Dates with Cocoa
Ingredients: 24 large, plump Medjool Dates: These are the star of the show. Look for dates that are soft, moist, and have a glossy skin. Their large size and rich, caramel-like flavor make them ideal for stuffing.; 1 cup creamy, unsalted Almond Butter: A smooth, high-quality almond butter will create the most velvety filling. Ensure it’s well-stirred, with the oils fully incorporated.; 3 tablespoons unsweetened Cocoa Powder (or Cacao Powder): This adds the deep, chocolatey richness to the filling. Cacao powder can be used for a slightly more bitter, nutrient-dense option.; 1 tablespoon Maple Syrup (optional): If your almond butter is unsalted and unsweetened, a small amount of maple syrup can balance the bitterness of the cocoa powder. Adjust to your personal taste.; 1 teaspoon Vanilla Extract: A small amount of pure vanilla extract enhances the chocolate and caramel notes, adding a layer of aromatic warmth to the filling.; 1/4 teaspoon Sea Salt: A crucial ingredient that balances the sweetness of the dates and enhances the depth of the cocoa flavor. Don’t skip it!; 1 cup (about 6 ounces) Dark Chocolate Chips or a chopped Dark Chocolate Bar (70% cocoa or higher): A good quality dark chocolate provides a sophisticated, less-sweet coating that complements the sweet filling perfectly.; 1 teaspoon Coconut Oil: When melted with the chocolate, coconut oil helps create a smoother, glossier coating that sets with a beautiful snap.; Flaky Sea Salt, for sprinkling (optional): A final flourish that adds a delightful crunch and a burst of savory flavor to contrast the sweetness.

Ingredients

Scale

24 large, plump Medjool Dates: These are the star of the show. Look for dates that are soft, moist, and have a glossy skin. Their large size and rich, caramel-like flavor make them ideal for stuffing.
1 cup creamy, unsalted Almond Butter: A smooth, high-quality almond butter will create the most velvety filling. Ensure it’s well-stirred, with the oils fully incorporated.
3 tablespoons unsweetened Cocoa Powder (or Cacao Powder): This adds the deep, chocolatey richness to the filling. Cacao powder can be used for a slightly more bitter, nutrient-dense option.
1 tablespoon Maple Syrup (optional): If your almond butter is unsalted and unsweetened, a small amount of maple syrup can balance the bitterness of the cocoa powder. Adjust to your personal taste.
1 teaspoon Vanilla Extract: A small amount of pure vanilla extract enhances the chocolate and caramel notes, adding a layer of aromatic warmth to the filling.
1/4 teaspoon Sea Salt: A crucial ingredient that balances the sweetness of the dates and enhances the depth of the cocoa flavor. Don’t skip it!
1 cup (about 6 ounces) Dark Chocolate Chips or a chopped Dark Chocolate Bar (70% cocoa or higher): A good quality dark chocolate provides a sophisticated, less-sweet coating that complements the sweet filling perfectly.
1 teaspoon Coconut Oil: When melted with the chocolate, coconut oil helps create a smoother, glossier coating that sets with a beautiful snap.
Flaky Sea Salt, for sprinkling (optional): A final flourish that adds a delightful crunch and a burst of savory flavor to contrast the sweetness.

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Instructions

Prepare the Dates: Carefully slice each Medjool date lengthwise from end to end, but do not cut all the way through. You want to create a pocket for the filling. Gently open the date and remove the pit. Arrange the pitted dates, cut-side up, on a baking sheet lined with parchment paper. This will prevent sticking and make for easy cleanup later.
Make the Cocoa Almond Butter Filling: In a medium-sized bowl, combine the creamy almond butter, unsweetened cocoa powder, optional maple syrup, vanilla extract, and sea salt. Mix thoroughly with a spatula or spoon until the ingredients are completely incorporated and the mixture is smooth, thick, and uniform in color. It should resemble a rich, dark fudge.
Stuff the Dates: Using a small spoon or a piping bag (for a neater finish), carefully fill the pocket of each pitted date with the cocoa almond butter mixture. Be generous with the filling, allowing it to mound slightly over the top. If using a spoon, you can use the back of it to smooth the top of the filling.
Chill for the First Time: Place the baking sheet with the stuffed dates into the freezer for at least 30 minutes. This step is crucial. Chilling the dates firms up the filling and makes them cold, which helps the melted chocolate coating set almost instantly upon contact. This prevents the chocolate from becoming a runny mess and ensures a thick, even shell.
Melt the Chocolate: While the dates are chilling, prepare the chocolate coating. Place the dark chocolate chips and the coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring well between each interval, until the chocolate is about 90% melted. Remove from the microwave and continue stirring until it’s completely smooth and glossy. The residual heat will melt the remaining pieces, preventing the chocolate from overheating or seizing. Alternatively, you can use a double boiler method by placing the bowl over a saucepan of simmering water.
Dip and Coat the Dates: Remove the chilled dates from the freezer. Working one at a time, dip each stuffed date into the melted chocolate. You can dip half of the date for an elegant look or use two forks to fully submerge and coat the entire date. Lift the date out of the chocolate, allowing any excess to drip back into the bowl.
Add the Finishing Touches: Place the chocolate-coated date back onto the parchment-lined baking sheet. While the chocolate is still wet, immediately sprinkle a few flakes of sea salt on top, if desired. You can also add other toppings like chopped nuts or shredded coconut at this stage. Repeat this process for all the remaining dates.
Final Chill and Set: Place the baking sheet back into the refrigerator or freezer for another 15-20 minutes, or until the chocolate shell is completely firm and set. Once set, they are ready to be served or stored.

Nutrition

Serving Size: one normal portion
Calories: 135