A quick and easy snack with just 4 simple ingredients! Stuff pitted dates with almond butter (or your favorite nut or seed butter), dip in melted chocolate and sprinkle with a bit of flaky sea salt. Naturally gluten-free, and if you use dairy-free chocolate you’ve got a vegan treat too.
Almond Butter Stuffed Dates
16 pitted dates
1/4 cup almond butter (or any nut or seed butter)
1 cup chocolate chips (semi-sweet, bittersweet or dairy-free)
Flaky sea salt, for sprinkling
Use a small sharp knife to slice each date lengthwise, being careful not to cut all the way through. Open each date slightly.
Fill each date with about a teaspoon of almond butter. You can either use a small spoon, or scoop the almond butter into a ziploc bag, snip an opening in the corner and pipe the filling into the dates. Refrigerate for 30 minutes.
Melt the chocolate chips in the top of a double boiler set over barely simmering water. Line a baking sheet with waxed paper.
Working with one date at a time, use a fork to dip the date into the melted chocolate, turning to coat evenly. Tap the handle of the fork on the edge of the bowl to remove any excess chocolate, and transfer the date to your baking sheet. Repeat with remaining dates. At this point you can sprinkle with the sea salt or refrigerate for 30 minutes to set. Use the fork to drizzle any remaining melted chocolate over the dates and sprinkle with the sea salt. Keep refrigerated till ready to serve.
Sheri Silver is a mother of three, blogger and food photographer. Sheri has been a serious home cook and baker for over 30 years, with a passion for design that dates back to her college years as an architecture student. Food photography was the natural marriage of these two interests, and she’s been creating delicious recipes and food images for almost 10 years. When not working, Sheri can be found exploring New York City and beyond with her family.
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