Salted and roasted almonds stuffed inside a date, covered in bitter dark chocolate, and sprinkled with sea salt or coconut chips. What’s not to love????
Remember that time (last week) I told you I was eliminating refined sugar, dairy, and gluten from my diet for the month of January? Well yeah, I can eat these with my rules. I am thoroughly enjoying my cleanse. I feel so much better, have more energy, and even lost an inch off my waist. And guess what? No sugar cravings. One thing I have been craving though, is dark chocolate. And in case you’re wondering, dark chocolate is totally allowed (I make my own rules anyway, but if I am following my no-dairy, no refined-sugar rules dark chocolate fits the bill). Dark chocolate is totally fine as long as you are not mindlessly eating 2 lbs of it.
I kind of made these as a reward for a group of FB friends that are committed to similar rules as me. We’re all sharing recipes and motivating each other along the way (if you want to join you can click here). Some are strict Vegans (so are these chocolates), some are following Paleo (so are these chocolates), some are doing Whole30 (I am pretty sure these qualify, but this is one of those judgment calls), and others are doing the same thing as me (which you all know how I already feel about these tasty little truffles). But really, I do these delicious recipes for
me you, just to give you a healthier way to enjoy a super simple and DELICIOUS treat. Let’s take a look inside these “truffles”:
So here is what I did. I started by taking the pits out of my medjool dates and stuffed them with, not 1, but 2 roasted and salted almonds. Raw almonds are probably fine, but I wanted the extra salt. I melted 8 oz of a high quality 80% dark chocolate bar and a tbsp of coconut oil in a small sauce pan. You can use the microwave and keep heating in 30 second intervals, or you can use a double boiler. I find that I don’t always need a double boiler. Stick a toothpick through the date/almonds and dip into the melted chocolate. Place them on parchment paper, and sprinkle with whatever you would like! On some of the dates, I sprinkled coconut chips, on others just sea salt, but anything can work (think chia seeds, cocoa nibs, pistachios, or any other nuts).
From here, I stuck the pan in the freezer for 15 minutes. The fridge would have also worked, but I was impatient. I wanted to eat these ASAP. They were everything I wanted in my life. The bitter dark chocolate was perfect with the sweetness of the date, and then the roasted and salted almonds made them even better. I did love the addition of the sea salt. I’m one of these people who loves a salty dessert. Or salty chocolate. Because let’s be honest, dessert isn’t worth eating if it’s not chocolate.
Dark Chocolate Covered Almond Stuffed Dates
- 25 medjool dates pitted
- 1 cup roasted salted almonds or 50 almonds
- 8 oz dark chocolate 70-90%
- 1 tbsp coconut oil
- Optional Toppings:
- Sea Salt
- Coconut flakes
- Chia Seeds
- Chopped nuts
Begin by inserting 2 almonds in every date. Secure with a toothpick and set aside on a sheet of parchment paper.
Using the stovetop, melt dark chocolate and coconut oil inside a small saucepan over medium low heat. (alternatively you can use a double boiler or microwave in 30 second intervals until chocolate is smooth). Remove chocolate from the stove.
Dip each of the date/almonds into chocolate mixture until completely covered. Let the residual chocolate drip back into the pot. Place on parchment paper to dry.
Sprinkle with any toppings you like. I used sea salt and coconut flakes.
Place inside the freezer for 15 minutes (or fridge for 25), and remove toothpicks.
Store inside an air tight container in the fridge.