Ingredients:

  • 12 large Medjool dates, pitted
  • 1/3 cup (80g) coconut butter
  • 12 whole raw almonds
  • 1 cup (170g) dark chocolate chips (70% cocoa or higher)
  • 1 tbsp (15ml) coconut oil
  • 1 tsp (5ml) flaky sea salt

Instructions:

  1. Carefully slit the side of each Medjool date lengthwise to create a pocket. Remove the pit if still present. Press the edges slightly to widen the opening, ensuring you have a secure boat for the filling.
  2. Spoon approximately 1 teaspoon of coconut butter into each date. Press one whole almond firmly into the center of the coconut filling.
  3. Place chocolate chips and coconut oil in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until the mixture is mahogany-colored and glossy.
  4. Dip each stuffed date into the chocolate, coating the bottom and sides. Place on parchment paper and sprinkle with a pinch of sea salt.
  5. Chill in the refrigerator for 30 minutes until the chocolate is set and shattering.