Introduction

Almond Joy Stuffed Dates are a delightful treat combining sweet Medjool dates, creamy coconut filling, and rich dark chocolate. This easy no-bake recipe brings the classic candy bar flavors into a wholesome, bite-sized snack perfect for any occasion.

The image shows several small, round chocolate treats closely placed on a white marbled surface. Each treat has a smooth but slightly textured dark chocolate coating forming the outer layer. On top of each chocolate piece sits a single light brown almond, centered and pressed gently into the chocolate. The treats are arranged in neat rows with soft lighting highlighting their glossy, rich chocolate finish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups shredded coconut (sweetened or unsweetened)
1/4 cup canned coconut milk (or heavy cream)
14 large Medjool dates
4 ounces dark chocolate (bar or chips)
1 teaspoon coconut oil
14 whole almonds
Coarse salt (for topping)

Instructions

Step 1: Add the shredded coconut and coconut milk (or heavy cream) to a food processor and process for 20 to 30 seconds. Aim to partially grind the coconut while keeping some texture rather than creating a paste.
Step 2: Remove the blade from the food processor and stir the mixture with a spoon to bring the coconut filling together.
Step 3: Scoop a heaping tablespoon of the coconut mixture and shape it into an oval about the size of a date.
Step 4: Using a small sharp knife, carefully slice each date lengthwise without cutting all the way through. Gently open each date and remove the pit.
Step 5: Fill each date with the coconut mixture, pressing it in firmly.
Step 6: Place the dark chocolate and coconut oil in a microwave-safe bowl. Microwave in 15-second intervals, stirring between each, until fully melted, about 1 to 2 minutes total.
Step 7: Line a sheet pan or large plate with parchment paper.
Step 8: Using a spoon, gently dip each stuffed date into the melted chocolate, turning to coat fully. Lift with a fork and let excess chocolate drip off, then place it on the parchment paper with the coconut side facing up.
Step 9: Sprinkle a pinch of coarse salt on top and gently press a whole almond into the center of each date.
Step 10: Refrigerate the dates for 1 to 2 hours to allow the chocolate to set.
Step 11: Before serving, let the dates sit at room temperature for at least 30 minutes to achieve a soft and chewy texture.

Tips & Variations

For extra flavor, toast the shredded coconut lightly before processing.
Use milk chocolate instead of dark chocolate for a sweeter treat.
Substitute almonds with other nuts like pecans or walnuts for a different crunch.
If you don’t have coconut milk, heavy cream works equally well for the filling.

Storage

Store the stuffed dates in an airtight container in the refrigerator for up to one week. For best texture, remove them from the fridge about 30 minutes before serving to soften slightly. Leftovers can also be frozen for up to one month; thaw in the refrigerator before enjoying.

How to Serve

The image shows a group of dark chocolate-covered round treats arranged closely together in a tray lined with white paper. Each treat has a smooth, glossy dark brown chocolate coating that covers the entire surface with a slightly uneven texture. On the top center of each chocolate piece, there is a single whole almond, light brown in color, standing out against the dark chocolate. The background surface beneath the tray is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these stuffed dates ahead of time?

Yes, these dates can be made up to two days in advance and kept refrigerated. Just remember to let them come to room temperature before serving for the best flavor and texture.

Can I use other types of dates instead of Medjool?

Medjool dates are preferred for their large size and softness, which makes stuffing easier. However, if you use smaller dates, just adjust the amount of filling accordingly and be gentle when slicing and filling them.