Ingredients:

  • 20 Medjool dates, pitted
  • 1/2 cup creamy peanut butter
  • 1/4 cup roasted salted almonds, chopped
  • 8 oz dark chocolate (70% cacao), chopped
  • 1 tsp coconut oil
  • flaky sea salt

Instructions:

  1. Slice each Medjool date lengthwise to create a pocket, being careful not to cut all the way through, and widen the center using your thumb.
  2. Spoon approximately 1 teaspoon of peanut butter into each date pocket and press one almond piece firmly into the butter.
  3. Place chopped dark chocolate and coconut oil in a microwave-safe bowl. Microwave in 20-second bursts, stirring between intervals, until the chocolate is glossy and melted.
  4. Using a fork or spatula, dip each stuffed date into the melted chocolate, rolling to coat completely, then let excess chocolate drip off for 3-5 seconds.
  5. Place dates on parchment paper, sprinkle with a pinch of flaky sea salt, and chill in the refrigerator for 30 minutes until firm.