True story: I used to hate Almond Joys. I had a weird thing with the texture of coconut as a kid, so Almond Joys were a no-go for me. But something switched in adulthood, and coconut became one of my favorite ingredients. And when you combine a love of coconut with a serious affection for dates and chocolate, good things are bound to happen. Introducing our latest easy dessert obsession: Almond Joy Stuffed Dates!
Yes, all of the classic flavors of Almond Joys — chocolate, coconut, almonds — stuffed into a caramelly medjool date. Swoon! Plus, just 6 ingredients and simple methods required. You don’t want to miss this one. Let us show you how it’s done!
How to Make Stuffed Dates
Start by removing the pits from the dates. This creates a little cavity perfect for stuffing.
Then stuff with coconut butter (or another nut or seed butter for other flavor variations).
And add a toasted almond to each stuffed date.
Then dip them in melted chocolate!
And lastly, let them chill in the freezer to harden the chocolate. We think waiting is the hardest part. But we can do this, friends!
We hope you LOVE these stuffed dates! They’re:
Chocolaty
Coconutty
Creamy
Crunchy
Perfectly balanced
& Classic!
They’re the perfect snack or treat any time you’re craving something sweet yet wholesome. Each stuffed date has over 3 grams of fiber and 8% daily value of iron. They can be stored in the fridge for a couple weeks or in the freezer for longer!
More Medjool Date Recipes
- Tahini Stuffed Dates (aka Tahini Bombs!)
- 5-Ingredient Almond Butter Dark Chocolate Snowballs
- 2-Ingredient Vegan PayDay Bites
- How to Make Date Caramel
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Almond Joy Stuffed Dates
Ingredients
COCONUT DATES
- 20 medjool dates, pitted (as uniform in size as possible)
- 1/2 cup coconut butter (or we like the brand Ostara)
- 1/4 cup desiccated coconut
- 20 raw almonds (or sub pre-roasted, unsalted)
CHOCOLATE COATING
- 1 ¼ cup chopped vegan dark chocolate (60-70% cacao)
- 2 tsp coconut oil (if oil-free, omit)
TOPPING optional
- Maldon sea salt
- Toasted or raw desiccated coconut
Instructions
- If using raw almonds (vs. pre-roasted), preheat the oven to 350 F (176 C) and place 20 raw almonds on a small baking sheet.
- While the oven preheats, pit your dates and set on a small plate. Make a “well” in the center of each date to hold in the coconut butter, and close the ends together by pinching. Set aside.
- Add coconut butter to a small mixing bowl. It should have a creamy, spreadable consistency. If too firm, very briefly heat in the microwave in 5-second intervals. It melts quickly, so don’t heat until liquid. If it’s too liquidy, simply place in the refrigerator for 5-10 minutes to allow it to firm up. If it’s melted, it will spill out of the dates.
- Place almonds in the preheated oven and bake for 8 minutes (be careful not to burn).
- Add the desiccated coconut to the coconut butter and mix well. Then scoop ~1 tsp of the coconut butter mixture and form it into a small log shape before placing it into each pitted date, pressing down with your spoon (or clean fingers) so it’s “stuffed” inside the date. Repeat until all dates have been filled.
- Remove almonds from the oven and transfer to a clean towel or small bowl to help them cool. Let cool for 5-10 minutes, or until they can be easily handled.
- Place a roasted almond in the center of each coconut-filled date. The almond should be pressed slightly into the coconut, but not fully submerged in the coconut filling.
- Transfer dates to the freezer to chill for ~10 minutes, or until the date and coconut butter are slightly firm to the touch and the almonds stay in place.
- Add 1 inch water to a small saucepan and bring to a low boil over medium heat. Once boiling, reduce heat to low / simmer. To a small glass or metal bowl, add chocolate and coconut oil. Carefully place the bowl on top of the saucepan with simmering water. Heat, stirring occasionally with a spatula or spoon, until melted and no lumps remain — ~5 minutes. You can also melt the chocolate in a heat-proof bowl in the microwave in 20-second increments.
- Once chocolate is fully melted, turn off the heat and set aside to slightly cool for a couple of minutes.
- Remove dates from the freezer. Using a fork or clean fingers, carefully and quickly dip dates — one at a time — into the melted chocolate. Work quickly as the coconut butter can melt. Tap or shake off excess and set back on the plate from earlier (using parchment paper can help with removing the dates later, as well). As they cool, a little chocolate will pool around the sides — that’s normal.
- Once all dates are dipped, option to garnish with Maldon sea salt for a salty-sweet crunch or a sprinkle of more desiccated coconut (or both!). Set dates back in the freezer to chill for another 10 minutes, or until the chocolate is completely hardened.
- Store leftovers in the refrigerator for up to 2 weeks or in the freezer up to 2 months. Best enjoyed at room temperature.
Alicia says
I’m excited to try these! Do you think they would remain solid at room temperature? Perhaps if I leave out the coconut oil? I’m trying to round up some mailable vegan/gluten-free treats to send out of state family members for the holidays. Thanks!
Hi Alicia, we don’t think these ones would be the best fit for sending out of state. They really do best in the refrigerator or freezer.
Jennifer says
I’ve made these a couple times now and people are shocked that I made something so good. I like them better than the original candy bar and many who’ve tried them say the same thing. 10/10!
Whoop! We’re so glad you enjoy the recipe, Jennifer. Thank you for sharing! xo
Adriana says
These are amazing! will be making these for life. Thank you!
Love it! Thanks so much for the great review, Adriana!
Jen says
We have made these three times in the last week!! My boyfriend and I are in heaven. They are better than any candy bar I could ever want.
We found coconut butter at the store, so they came together super quick and easy… dangerously easy. And we added a little dab of almond butter on top of the almond. I just ate my last one… guess it’s time to make more! Thank you so much for this recipe!
We’re glad you both enjoy them so much, Jen! Thank you for the lovely review! xo
Mary says
These are labor intensive but seriously delicious. It’s completely worth the effort. I can’t stop making/eating them. Such a treat!
We’re so glad they’re worth the effort, Mary! Thank you for sharing! xo
Angela says
I love these. My husband loves these! Sooo good and easy to make.
Woohoo! Thanks for sharing, Angela! xoxo
EM says
these were super tasty and simple. i didn’t have coconut butter around so i just subbed my vanilla almond yogurt & packed that into the dates w the shredded coconut & ate after 5m in the fridge.
still really good! will definitely be making again as a last-second lazy dessert. so great
We’re so glad you enjoyed it! Thanks for sharing!
KArenina says
Can i skip the oil when melting the chocolate for the dipping part?
Thank you!! Thank you for everything and every single recipe!
Hi Karenina! The oil is part of what helps the chocolate spread easily as well as harden fully, but it would most likely work without. Let us know how it goes if you try it!
Diana says
So amazingly tasty and very easy to make. Big hit!
Woohoo! Thanks for sharing, Diana! xo
Michelle L says
These we’re so much better than i expected. I cut the dates in half and dipped with the coconut cream side up so that’s what got covered in chocolate. An added slivered almonds to the top instead of a whole. A dash of Sea salt was amazing
Woohoo! Love that, Michelle. Thanks so much for sharing! xo
Abdul says
What a great recipe! These will be excellent for breaking fast during Ramadan, can’t wait to make these!
We’re so glad you enjoy them! Thanks for sharing, Abdul! xo
Samantha says
This is a fabulous recipe! So lovely for spring and the upcoming summer. I made my own coconut butter with the aid of my high speed blender and the rest of the recipe came together flawlessly.
Another big hit MB team! Well done :)
Woohoo! Thanks for the lovely review, Samantha! xoxo
Ruth says
Oh my gosh – these are so good! Next time, I may put 2 toasted almonds in each cuz I love toasted almonds. Thank you so much for figuring out this healthy version of my favorite candy!!
Love that idea and so glad you enjoy them, Ruth! Thanks for sharing! xo
Lindsay says
LOVED these! Super easy to make and personally, I thought they were better than actual Almond Joys. Definitely do not skip the toasted almond and the flaky salt on top! Will definitely be making these again!
AMAZING! Thanks so much for sharing, Lindsay! xo
Amy says
Holy crap these are good! Like, really, really good. Like, eat-2-a-day good. Like, first-time-ever-leaving-a-review good. They are that good!!
I made 5 to try them and make sure I liked. Today I’m going back to make 20 more. My dates are giant so I may stuff each half instead of the whole. That way I’ll get 40!! ha ha
Aw, so kind, Amy! We’re glad you enjoy them. Thanks so much for taking the time to leave your review! xo
Darlene U. says
I just love every single one of your recipes and twists on making the impossible, quite possible! Thank you so much for coming along when you did! I had all but given up.
xoxo!!
Karen Pearson says
I found this recipe a month ago but finally made them yesterday. They are so yummy. I ended up making about 30 of them to use up the last of the jar of coconut butter and all of the dates. It worked perfectly so it was meant to be! I wasn’t wild about the taste of the almonds once I’d toasted them, and just ate the 20 of them plain and added raw almonds to the dates. 😂That’s just a personal preference, though. I will definitely make these again. I occasionally buy date/almond/coconut rolls at the grocery store but they’re pretty expensive. These taste the same with chocolate added (how can you go wrong with chocolate???), cost less, and are easy to make. Just a piece of advice to others: don’t wear a white t-shirt when making these! I wore an apron yet somehow still managed to get chocolate all over my shirt, even inside the apron! 😬
We’re so glad you enjoy them, Karen! Sorry about your shirt! Thanks for sharing your experience!
Karen Pearson says
No worries about the shirt. The stains came out, and besides, it’s not your fault I’m sloppy! I put that in my review more to give others a laugh at my expense. :)
Glad it came out =) Thanks again, Karen! xo
Kate says
These are divine and super easy to make! A very easy dessert and will be a new staple in our house!
Yay! Thanks for sharing, Kate! xo
Maria says
I made these and they are a perfect snack. I made them with raw, unroasted almonds. Used freshly made coconut butter, and they were easy to stuff. Very delicious, and not too sweet!
Yay! Thanks so much for sharing, Maria! xo