Chocolate-covered almond butter-stuffed dates

I am always playing with recipes, looking for those that are quick, taste great, and are healthy (well, mostly).

I also look for those recipes that use ingredients I keep on hand.

These chocolate-covered stuffed dates use ingredients I always have: medjool dates, vegan chocolate chips, coconut oil, and almond butter.

Before I go any further, this is a messy recipe.  It is not really labor-intensive, but it is messy.

Also in full disclosure, these are addictive.


  • 25 Medjool dates, pitted (I just buy a box of them and stuff and dip what I have)
  • 1/4 cup almond butter
  • 8 ounces Enjoy Life vegan  gluten-free chocolate chips
  • 1 tablespoon coconut oil


  1. Fill each date with some almond butter (about 1/2 tsp).  The amount varies based on the size of the dates and based on your preference. Be sure to pit the dates first! I place these on a tray lined with parchment paper.
  2. Refrigerate at least 20 minutes. Longer is better.
  3. Add the chocolate chips and the coconut oil to a small saucepan and cook over low heat, stirring occasionally until the chocolate melts.
  4. Pour the melted chocolate into a bowl.
  5. Dip each chilled stuffed date into chocolate mixture until completely covered. Then place dates onto a lined baking sheet.
  6. Let the chocolate cool down at room temperature and enjoy.
  7. Keep the dates in a sealed container at room temperature or in the fridge for up to a week….assuming they are not devoured before then.


Author: mduggan10

I have lived in a Victorian-era house, spent several years living on a boat, and now live at the top of a mountain. Throughout his all, I have been a coffee snob, a whole foods snob, and an instructional designer.

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