These Almond Joy Stuffed Dates have all the classic flavors of the beloved almond joy candy — only so much healthier! Soft Medjool dates are filled with a creamy coconut mixture, dipped in dark chocolate, and topped with a whole almond. Irresistibly good!
If you're a date lover like me, be sure to check out my date and banana smoothie and date and nut bars next—they're just as delicious!
Why You'll Love These Almond Joy Stuffed Dates
Inspired by the viral TikTok date Snickers, I wanted to give the same idea an Almond Joy twist—and the result is seriously delicious!
These stuffed dates have the perfect combination of sweet, salty, chewy, and chocolatey in every bite. Dates provide natural sweetness and fiber, while coconut, dark chocolate, and almonds bring all those classic Almond Joy flavors together in a more wholesome treat.
If you love dates, be sure to check out my other delicious recipes using Medjool dates!
-maria doss
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I recommend using large, soft Medjool dates for these stuffed dates. They’re naturally soft and chewy, have a caramel-like sweetness, and are large enough to hold a generous amount of coconut filling. Avoid dates that feel dry or hard, as they can be difficult to open and stuff.
How to make almond joy stuffed dates?
Tips For Success
- Storage – Store the Almond Joy stuffed dates in the refrigerator for up to 10 days.
- Serve at room temperature – Let them sit at room temperature for at least 30 minutes before serving. This gives the dates the best soft and chewy texture.
- Make them nut-free – Simply skip the almonds to make this recipe nut-free.
- Keep some texture in the coconut – Don’t grind the coconut into a smooth paste. You want a little texture, similar to my pecan pie date balls.
- Use soft Medjool dates – Large, soft Medjool dates are ideal for stuffing because they have plenty of room for the filling and a naturally sweet, caramel-like flavor.
More Recipes Using Dates
Almond Joy Stuffed Dates
Equipment
Ingredients
- 2 cups shredded coconut (sweetened or unsweetened) lightly packed
- ¼ cup canned coconut milk or heavy cream
- 14 large Medjool dates
- 4 ounces semi-sweet chocolate chips
- 1 teaspoon coconut oil
- 14 whole almonds
- coarse salt for topping
Instructions
- Grind coconut. Add the 2 cups coconut and ¼ cup coconut milk (or heavy cream) to a food processor and process for 20 to 30 seconds. You're not aiming for a paste—the goal is to partially grind the coconut while keeping some texture. Remove the blade from the food processor and stir the mixture with a spoon to bring the coconut filling together.
- Shape. Scoop a heaping tablespoon of the mixture and roll it into a ball. Then gently shape it into an oval, about the size and shape of a date.👉 If the mixture feels too soft to shape, mix in a little shredded coconut to make it firmer and easier to handle.
- Fill dates. Using a small, sharp knife, such as a paring knife, carefully cut each date lengthwise, without cutting all the way through. Gently open the date and remove the pit. Fill the center with the coconut mixture, pressing it in firmly.
- Melt chocolate. Place 4 ounces of chocolate chips and 1 teaspoon of coconut oil in a microwave-safe bowl. Microwave in 15-second intervals, stirring after each, until completely melted. This should take about 1 to 2 minutes total.
- Dip in chocolate. Using a spoon, gently lower a stuffed date into the melted chocolate and turn it a few times until fully coated.Lift it out with a fork, letting any excess chocolate drip back into the bowl. Place it on a parchment-lined baking sheet, coconut side facing up. Sprinkle with a pinch of salt, then gently press a whole almond into the center.
- Storage. Refrigerate the dates for 1 to 2 hours, or until the chocolate sets. Store them in the fridge, but let them sit at room temperature for at least 30 minutes before serving for the best soft and chewy texture.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
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Hi, I’m Maria! I share easy, flavor-packed dinners, high-protein meals, and irresistible baking ideas. If you’ve ever asked, “Don’t know what to cook tonight?” you’re in the right place. And yes—there’s plenty here for breakfast, snacks, and dessert too. More about maria ->
