Almond Joy Stuffed Dates

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Plate of almond joy stuffed dates

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!

Medjool dates, coconut butter, desiccated coconut, almonds, coconut oil, and dark chocolate

How to Make Stuffed Dates

Start by removing the pits from the dates. This creates a little cavity perfect for stuffing.

Plate of pitted medjool dates

Then stuff with coconut butter (or another nut or seed butter for other flavor variations).

Holding a medjool date stuffed with coconut butter

And add a toasted almond to each stuffed date.

Plate of medjool dates stuffed with coconut butter and almonds

Then dip them in melted chocolate!

Dipping a stuffed date into 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!

Top view of almond joy stuffed dates

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

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!

Side view of an almond joy stuffed date

Almond Joy Stuffed Dates

Incredible Almond Joy stuffed dates with just 6 ingredients required! All of the flavors of coconutty Almond Joys stuffed into a medjool date and dipped in dark chocolate. Naturally vegan and gluten-free and SO delicious.
Author Minimalist Baker
Print
Holding a almond joy stuffed date on a plate
5 from 10 votes
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 20 (Stuffed Dates)
Course Dessert/Snack
Cuisine Gluten-Free, Vegan
Freezer Friendly 2 Months
Does it keep? 2 Weeks

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

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.

Video

Notes

*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 20 servings)

Serving: 1 stuffed date Calories: 133 Carbohydrates: 21.7 g Protein: 1.3 g Fat: 5.6 g Saturated Fat: 2.6 g Polyunsaturated Fat: 0.2 g Monounsaturated Fat: 0.5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 2 mg Potassium: 182 mg Fiber: 3.1 g Sugar: 17.6 g Vitamin A: 35.8 IU Vitamin C: 0 mg Calcium: 18.9 mg Iron: 1.5 mg

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  1. 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

  2. Abdul says

    What a great recipe! These will be excellent for breaking fast during Ramadan, can’t wait to make these!

  3. 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 :)

  4. 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!!

  5. 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!

  6. 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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, so kind, Amy! We’re glad you enjoy them. Thanks so much for taking the time to leave your review! xo

  7. 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.

  8. 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!