Ingredients:

  • 12 large Medjool dates, pitted (340g)
  • 1/4 cup creamy almond butter (60g)
  • 12 raw almonds
  • 3/4 cup dark chocolate chips (130g)
  • 1 tsp coconut oil, melted (5ml)
  • 1/2 tsp flaky sea salt (3g)

Instructions:

  1. Using a paring knife, slice a lengthwise slit into each Medjool date. Gently open the date to remove the pit and create a small cavity, ensuring you do not slice all the way through.
  2. Spoon approximately 1 teaspoon of almond butter into each date. Press one raw almond into the center of the almond butter for a crunchy core.
  3. Combine dark chocolate chips and coconut oil in a microwave-safe glass bowl. Microwave in 20-second bursts, stirring vigorously between intervals until the chocolate is smooth and glossy.
  4. Dip each stuffed date into the melted chocolate using a fork, swirling to coat evenly. Place on parchment paper and immediately sprinkle with a pinch of flaky sea salt.
  5. Chill in the refrigerator for 30 minutes until the chocolate shell is firm.