Ingredients:

  • 12 large Medjool dates, pitted (approx. 280g)
  • 1/4 cup creamy almond butter (60g)
  • 1/2 cup dark chocolate chips (90g)
  • 1 tsp coconut oil (5ml)
  • 1/4 tsp flaky sea salt (1g)

Instructions:

  1. Slice each date lengthwise to create a pocket, being careful not to cut all the way through. If dates are hard, steam them for 30 seconds in the microwave to soften.
  2. Spoon approximately 1 teaspoon (5g) of almond butter into each date pocket, pressing it down until flush with the edge.
  3. Melt the dark chocolate and coconut oil in a microwave-safe bowl in 30-second intervals, stirring until glossy and smooth.
  4. Dip each stuffed date into the melted chocolate using a fork, shaking off excess chocolate.
  5. Place the dates on parchment paper and immediately sprinkle with a pinch of flaky sea salt.
  6. Chill in the refrigerator for 30 minutes to set the chocolate and firm the filling.