Almond Joy Stuffed Dates

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!

Course Dessert

Cuisine American

Keyword almond joy stuffed dates, Coconut stuffed dates, stuffed dates

Prep Time 15

Cook Time 1

Resting time 2

Total Time 2 16

Servings Dates

Calories 194kcal

Author Maria Doss

Equipment

Food processor

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

Dates - 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.

Storage – Store the Almond Joy stuffed dates in the refrigerator for up to 10 days. 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.

Nutrition