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 202kcal

Author Maria Doss

Equipment

Food processor

Ingredients

2 cups shredded coconut sweetened or unsweetened
¼ 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

Make coconut stuffing

Add the shredded coconut and 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.
Scoop a heaping tablespoon of the mixture and shape it into a ball, then gently form it into an oval, about the size and shape of a date.

Fill and Finish

Using a small, sharp knife (like a paring knife), carefully slice the dates lengthwise, on one side without cutting all the way through. Gently open each date and remove the pit. Fill the cavity with the coconut mixture, pressing it in firmly.
Place the dark chocolate (break it into small pieces if using a bar) and coconut oil in a microwave-safe bowl. Microwave in 15-second intervals, stirring between each, until fully melted. This should take no more than 1 to 2 minutes total.
Line a small sheet pan or a large plate with parchment paper.
Using a spoon, gently lower a stuffed date into the melted chocolate, turning it a few times to ensure it’s fully coated.
Lift it out with a fork, letting the excess chocolate drip back into the bowl, and place it on a parchment-lined baking sheet, coconut side facing up.
Sprinkle a pinch of salt on top, then gently press a whole almond into the center.
Place the dates in the fridge to allow the chocolate to set for one to two hours.
Store in the refrigerator, but let the dates sit at room temperature for at least 30 minutes before serving for the best soft and chewy texture.

Notes

Store the almond joy stuffed dates in the fridge for up to 10 days.

Leave them out at room temperature for at least 30 minutes before eating for the best texture.

I recommend using chocolate with at least 60% cocoa, but you can use semi-sweet chocolate instead.

Skip the almonds to make it nut-free. It will turn into Mounds stuffed dates!

Nutrition