Chocolate-covered almond-butter stuffed dates


  • 25 Medjool dates, pitted
  • 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. 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.