Almond Joy Stuffed Dates
Craving an Almond Joy? Try this easy, healthy version made with medjool dates, coconut, almonds, and dark chocolate. Vegan, gluten-free, no-bake, and takes only 5 minutes to make!
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!
Video
Serving: 1stuffed date, Calories: 147kcal, Carbohydrates: 24g, Protein: 1g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.001g, Cholesterol: 0.2mg, Sodium: 6mg, Potassium: 248mg, Fiber: 3g, Sugar: 19g, Vitamin A: 38IU, Vitamin C: 0.1mg, Calcium: 28mg, Iron: 1mg
Did you make this recipe?Tag @booboosbakeryy with hashtag #booboosbakery on Instagram. We love to see what you make!
