Almond Joy Stuffed Dates
Craving an Almond Joy? These Almond Joy Stuffed Dates are a healthier twist on the classic candy bar, made with chewy medjool dates, coconut, almonds, and dark chocolate. They’re vegan, gluten-free, refined sugar-free, and completely no-bake. Plus, they come together in just 5 minutes!
You’ll also love my almond joy smoothie!
Stuffed dates are one of my all-time favorite ways to satisfy a sweet tooth in a wholesome way. If you’ve been around here for a while, you know dates are my favorite thing, like, ever. After creating dozens of stuffed date flavors, from cookie dough stuffed dates, snickers stuffed dates, and pistachio stuffed dates, I knew I had to make an almond joy version.
These almond joy stuffed dates have all the classic almond joy flavors you love – chocolate, coconut, and almond – but with a chewy medjool date base that makes them naturally sweet and SO delicious. The best part? They’re made with just 6 simple ingredients and take 5 minutes to make. I love gifting them to friends or keeping a stash in the freezer for a late-night treat (guilty).
Featured Comment
10/10 recommend. It is so flavorful and hits the spot for a sweet treat!
– Angela
Table of Contents
Why You’ll Love This Recipe
- Tastes like a homemade almond joy candy bar, but made with wholesome ingredients
- Made with just 6 simple ingredients
- Requires no baking and comes together in 5 minutes
- Naturally sweetened with medjool dates
- Vegan, gluten-free, dairy-free, and refined sugar-free
- Perfect for dessert prep, gifting, parties, or a late-night freezer treat
- A fun way to enjoy a healthier dessert that still feels indulgent!
Ingredients Needed
You only need 6 simple ingredients to make these Almond Joy Stuffed Dates!
- Medjool Dates: I love using medjool dates for their caramel-like flavor, natural sweetness, and soft, chewy texture. If you have extra dates on hand, make my samoas stuffed dates, ferrero rocher stuffed dates, or cosmic brownie stuffed dates next!
- Desiccated Coconut: This is essentially finely shredded coconut. You can make your own by quickly blending shredded coconut until it’s finely ground.
- Maple Syrup: Adds a touch of natural sweetness and helps bind the coconut filling together.
- Coconut Milk: Enhances the coconut flavor in the filling. Any non-dairy milk will work, but coconut milk will give it the most authentic almond joy flavor.
- Almonds: A whole almond on top is what gives them their signature almond joy look!
- Chocolate Chips: Use your favorite dairy-free chocolate chips or dark chocolate bar for melting and coating the dates.
How to Make Almond Joy Stuffed Dates
These almond joy stuffed dates are truly one of the easiest desserts you’ll make!
- Prepare the dates: If your medjool dates still have pits, use a small knife to make a shallow slice down the center of each date (be careful not to cut all the way through). Remove the pit and gently open the date to create a pocket for the coconut filling.
- Make the coconut filling: In a small bowl, mix together the desiccated coconut, maple syrup, and non-dairy milk until combined. The mixture should be moist and hold together when pressed between your fingers. If it’s too dry, add a little more coconut milk. If it’s too wet, add a little more shredded coconut.
- Stuff the dates: Add a spoonful of the coconut filling into the center of each date.
- Dip in chocolate: Dip half of each date in melted chocolate, then place them on a parchment-lined plate or baking sheet. Before the chocolate sets, top each stuffed date with a whole almond for that classic almond joy look.
- Chill and enjoy: Place in the refrigerator for 10–15 minutes, or until the chocolate is set. Enjoy!
This is just a recipe overview! Scroll down to the recipe card to get the full recipe with measurements.
Megan’s Tips
After making lots of stuffed date flavors, these are the little tricks that make the biggest difference:
- Use fresh medjool dates. I always recommend using soft, fresh medjool dates for stuffed dates. They are naturally caramel-like and much easier to fill than smaller, drier dates.
- Opt for larger medjool dates. Bigger dates will give you more room for that coconut filling!
- Add a little coconut oil to the chocolate. Stirring 1 teaspoon of melted coconut oil into your chocolate creates a smoother coating and makes dipping much easier.
Storing Almond Joy Stuffed Dates
If you have leftovers (lucky you!), here’s how to store them:
- Fridge: Store in an airtight container for up to 1 week.
- Freezer: Freeze for up to 2 months. Once ready to enjoy, thaw at room temperature.
FAQs
Store your almond joy stuffed dates in the fridge for up to 1 week or freeze for up to 2 months.
I’d say so! Since these almond joy stuffed dates are made with wholesome ingredients like dates, coconut, almonds, and dark chocolate, they’re a better-for-you dessert option. I like to think of dates as nature’s candy because they’re naturally sweet, chewy, and caramel-like!
Medjool dates are the best choice for stuffed dates because they are larger, softer, and have a naturally caramel-like flavor. Smaller dates, like Deglet Noor dates, are typically drier and don’t have as much room for filling.
If your dates feel dry, soak them in warm water for about 10 minutes. Drain and pat them completely dry before stuffing. This helps restore their soft, chewy texture!
Traditional Almond Joy candy bars are not vegan, but this homemade version gives you the same classic chocolate, coconut, and almond flavors using all plant-based ingredients!
More Stuffed Date Recipes
If you loved these almond joy stuffed dates, try these flavors next!
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below. Don’t forget to tag me on Instagram so I can see your creations!
Almond Joy Stuffed Dates
Ingredients
- 8 medjool dates
- ½ cup desiccated coconut
- 1 tbsp maple syrup
- 1 tbsp coconut milk
- ¼ cup vegan chocolate chips, or chocolate bar
- 8 whole almonds
Instructions
- Prepare the dates: If your medjool dates still have pits, use a small knife to make a shallow slice down the center of each date (be careful not to cut all the way through). Remove the pit and gently open the date to create a pocket for the coconut filling.
- Make the coconut filling: In a small bowl, mix together the desiccated coconut, maple syrup, and non-dairy milk until combined. The mixture should be moist and hold together when pressed between your fingers. If it's too dry, add a little more coconut milk. If it's too wet, add a little more shredded coconut.
- Stuff the dates: Add a spoonful of the coconut filling into the center of each date.
- Dip in chocolate: Dip half of each date in melted chocolate, then place them on a parchment-lined plate or baking sheet. Before the chocolate sets, top each stuffed date with a whole almond for that classic almond joy look.
- Chill and enjoy: Place in the refrigerator for 10–15 minutes, or until the chocolate is set. Enjoy!
If you have a sweet tooth like me these are hands down amazing. Dates alone are so yummy to snack on but stuffing them with coconuts and almond with chocolate coating is next level addicting. I Try to only make 6/8 at a time because with these I cannot control myself. 🤤🤤
I couldn’t relate to you more! They are dangerously addictive hahaha. So glad you love them, Angela 🙂
10/10 recommend. It is so flavorful and hits the spot for a sweet treat!
Sooo happy you loved these, Angela! Thanks for sharing 🙂
This was so easy and delicious. I put coconut mixture in dates but then stuffed the almond inside encasing it in the filling and date. I then dipped entire date in chocolate. Next time I will dip only half of the date as recipe directed. I used the maple syrup, but I think it is sweet enough without using it because of the date and chocolate. I used Bobs redmill unsweetened coconut flakes and processed in blender to a finer texture and sugar free chocolate chips. Will definitely make again!
I’m so happy to hear that you loved them, Noelle! Thanks so much for sharing your review and star rating, I really appreciate it 🙂