These Coconut and Almond Stuffed Dates are a naturally sweetened treat that you can indulge in without feeling guilty. For me, they take care of my after dinner sweet tooth without giving me sugar overload.
They’re easy to make and modify. Use whatever nut butter and sweetener you prefer and see the recipe notes about consistency. This recipe makes a small amount but can easily be increased.
The mini chocolate chips are totally optional and do add a little bit of refined sugar, but they’re a nice addition giving crunch and flavor. I use Enjoy Life Brand, which is dairy free.
- In a small bowl, combine the almond butter, coconut, and honey.
- Slice each date along a long side but don't cut through both sides. Remove and discard the pit. Spoon about 1 1/2 teaspoons of the almond butter mixture into the center of the date. Repeat until all the mixture is used up.
- Sprinkle mini chocolate chips on top of each date and serve.
The texture will depend on ingredients used. If your almond butter mixture is too thin, add more coconut or try raw honey to help thicken it.
Dates: Medjool dates are larger than many other dates and work well for stuffing. Be sure to get whole ones. Fresher dates will be softer, but older dates work well because they hold the stuffing a little better. Either tastes great.