These are a little mouthful of heaven. They taste just like candy but are a healthy sweet treat me and my clients love to keep in the fridge for when that sugar craving hits. It’s very popular in the Middle East to stuff dates. I first had them when I was 15 in Dubai and fell in love. I felt very inspired to create my own clean healthy recipe. What’s great about these is that they are very flexible, you can use any kind of nut butter you like! I use almond butter predominantly but you could also use cashew, peanut or walnut. I like to use the vegan Hu chocolate brand or Lily’s chocolate chips that are sweetened with stevia. I’m not a huge sweets person, I prefer savory but my favourite flavor combo is salty and sweet together, so the flakey Maldon sea salt on top is the perfect addition to offset the sweetness. They take about 10 minutes to make and they store for a month in the fridge. Here is how you make them!
Photo by @jennikayne @blisskatherine
You will need:
1 box (11oz) dried dates, pit free if you can! I like Joolies brand because they are organic & glyphosate free
2 cups Hu Kitchen vegan dark or semi-sweet Lily's chocolate chips
1 tsp almond butter (or nut butter of choice) per date
1 tbsp coconut oil
sprinkle of Maldon sea salt on each date
Melt your chocolate chips in the microwave with 1 tbsp coconut oil at 1 minute intervals, stirring in between until completely melted.
Cut your dates half open, not all the way. And remove the pit if there is one. Spoon in about 1 tsp of almond butter or whichever nut butter you choose to use and then press the date closed together.
Dip the stuffed date in to your melted chocolate and roll it around to cover.
Then with a fork, lift out the date so the excess chocolate drains off.
Place on a sheet tray lined with parchment paper.
Sprinkle with some flakey sea salt and pop it in the fridge for an hour or more.
Then put them in an air tight Tupperware container and keep in the fridge for up to a month but I highly doubt they will last more than a few days!
