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Almond Joy Stuffed Dates Recipe

★★★★★

4.8 from 74 reviews
  • Author: anna
  • Total Time: 2 hours 25 minutes
  • Yield: 14 servings 1x
  • Diet: Vegetarian

Description

These Almond Joy Stuffed Dates are a decadent yet simple treat combining sweet Medjool dates filled with a creamy coconut mixture, coated in rich dark chocolate, and topped with crunchy almonds and a hint of coarse salt. Inspired by the classic Almond Joy candy bar, this recipe offers a healthier, homemade version perfect for satisfying your sweet tooth or impressing guests with elegant, bite-sized desserts.

Ingredients

Scale

Coconut Filling

  • 2 cups shredded coconut (sweetened or unsweetened)
  • 1/4 cup canned coconut milk (or heavy cream)

Stuffed Dates

  • 14 large Medjool dates
  • 14 whole almonds

Chocolate Coating

  • 4 ounces dark chocolate (bar or chips)
  • 1 teaspoon coconut oil
  • Coarse salt (for topping)

Instructions

  1. Make coconut stuffing: Add the shredded coconut and coconut milk (or heavy cream) to a food processor and pulse for 20 to 30 seconds. The goal is to partially grind the coconut while retaining some texture, so avoid processing it into a paste.
  2. Stir the mixture: Remove the blade from the food processor and use a spoon to stir the coconut mixture, helping it come together into a cohesive filling.
  3. Form the filling balls: Scoop a heaping tablespoon of the mixture and shape it into a ball, then gently form it into an oval roughly the size and shape of a date.
  4. Prepare the dates: Using a small, sharp paring knife, carefully make a lengthwise slice along one side of each Medjool date without cutting all the way through. Gently open each date, remove the pit, and create a cavity for the filling.
  5. Fill the dates: Press the coconut mixture firmly into the cavity of each date until filled.
  6. Melt the chocolate: Place the dark chocolate pieces and coconut oil in a microwave-safe bowl. Microwave in 15-second intervals, stirring between each, until the chocolate and oil are fully melted and smooth, about 1 to 2 minutes total.
  7. Coat the dates: Line a small sheet pan or large plate with parchment paper. Using a spoon, lower each stuffed date into the melted chocolate and turn it a few times to coat thoroughly. Lift with a fork, letting excess chocolate drip back into the bowl, then place the date on the parchment paper with the coconut side facing up.
  8. Top with almond and salt: Sprinkle a pinch of coarse salt on top of each date and gently press a whole almond into the center.
  9. Chill to set: Place the coated dates in the refrigerator for 1 to 2 hours to allow the chocolate to firm up completely.
  10. Serve and store: Store the dates refrigerated, but let them sit at room temperature for at least 30 minutes before serving to enjoy a soft and chewy texture.

Notes

  • You can use either sweetened or unsweetened shredded coconut according to your preference.
  • If you don’t have coconut milk, heavy cream works as a creamy alternative.
  • For a smoother coating, make sure to stir the chocolate frequently while melting.
  • Medjool dates are preferred due to their large size and natural sweetness.
  • Allowing the dates to warm to room temperature before serving will enhance their chewy texture.
  • Store leftovers in an airtight container in the refrigerator for up to one week.
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Keywords: Almond Joy, stuffed dates, coconut filling, dark chocolate, healthy dessert, Medjool dates, vegan dessert option

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Find it online: https://recipiana.com/almond-joy-stuffed-dates-recipe/