Simple Stuffed Medjool Dates

These stuffed dates make the perfect guilt-free dessert, afternoon snack, or even post workout snack! Make a large batch, throw ‘em in the freezer, and simply pop a few out as needed!

Yields 12 servings | Total Time 15 minutes

Ingredients

• 12 large medjool dates

• 3/4 cup almond butter

• 2 tbsp coconut flour

• 3/4 cup dairy-free dark chocolate

  • I like to use 100% unsweetened dark baking chocolate as it adds no more added sugar to the recipe. Guittard is my favorite brand and is found at Whole Foods but other brands sell 100% unsweetened dark baking chocolate as well!

  • Lily’s Intensely Dark-Chocolate is also another good option!

• Optional: 1 tbsp hemp seeds

• Optional: Flake sea salt

Preparation

1. Carefully slice the medjool dates lengthwise down the middle to remove the pit. Only slice the top layer in order to keep the dates still intact.

2. In a small bowl, mix the almond butter and coconut flour until well combined. The coconut flour helps thicken the almond butter so that it holds in the dates better without oozing out everywhere (NOTE: If you don’t have coconut flour, simply skip this step but try to use the harder almond butter towards the bottom of the jar).

3. Stuff each medjool date with a heaping tablespoon of the almond butter mixture.

4. Cut the dark chocolate into 12 large chunks and press a piece into each date. Sprinkle with hemp seeds, flake sea salt, or any other desired garnishes.

5. Store in the fridge for up 2 weeks or the freezer for 6 months, however I think they taste best fresh out of the freezer!