These Almond Joy Stuffed Dates taste like dessert but are made with wholesome ingredients. They’re quick to prepare, require no baking, and can be stored for days as a convenient grab-and-go snack or sweet bite. The combination of gooey dates, creamy coconut, toasted almonds, and rich chocolate mimics the nostalgic flavor of an Almond Joy, but in a healthier, whole-food format.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Medjool dates (pitted)
Unsweetened shredded coconut
Coconut cream or nut butter
Maple syrup or honey
Whole almonds (roasted or raw)
Dark chocolate or semi-sweet chocolate chips
Coconut oil (optional, for melting chocolate)
Sea salt (optional, for garnish)
Directions
Carefully slice each date lengthwise and remove the pit if not already pitted.
In a bowl, mix shredded coconut, coconut cream (or nut butter), and a touch of maple syrup until a sticky filling forms.
Stuff each date with about a teaspoon of the coconut mixture.
Press a whole almond into the center of the filling.
Melt chocolate with a small amount of coconut oil (if using) in the microwave or over a double boiler until smooth.
Dip each stuffed date halfway into the melted chocolate or drizzle chocolate over the top.
Place on a parchment-lined tray and sprinkle with sea salt if desired.
Refrigerate for 10–15 minutes, or until the chocolate is set.
Store and enjoy chilled or at room temperature.
Servings and timing
This recipe makes about 12 stuffed dates. Prep time is approximately 15 minutes, with an optional 10–15 minutes for chilling. Total time is 25–30 minutes.
Variations
Nut-free: Replace almonds with sunflower seeds or omit them entirely for a nut-free version.
Peanut butter filling: Swap the coconut cream for peanut butter for a PB-chocolate twist.
Chocolate-covered: Fully coat the dates in chocolate for a more indulgent treat.
Crunchy version: Roll in crushed toasted almonds or coconut flakes after dipping.
Spiced coconut: Add a pinch of cinnamon or cardamom to the filling for extra warmth.
Storage/Reheating
Store Almond Joy Stuffed Dates in an airtight container in the refrigerator for up to 1 week. They can also be frozen for up to 2 months and enjoyed straight from the freezer or thawed for a few minutes at room temperature. No reheating is required.
FAQs
What kind of dates should I use?
Medjool dates are ideal because they’re large, soft, and naturally sweet, making them easy to stuff and delicious to eat.
Can I use sweetened shredded coconut?
Yes, but using unsweetened coconut gives you better control over the sweetness of the filling.
Do I have to use coconut cream?
No, you can substitute with almond butter, cashew butter, or even Greek yogurt for a lighter version.
Can I skip the chocolate?
Yes, the dates are still delicious without chocolate, though the chocolate adds that Almond Joy flavor.
How do I keep the filling from falling out?
Be sure to pack the filling firmly into the date and gently press the almond into place before dipping or chilling.
Are these good for meal prep?
Yes, they store well and are perfect for prepping ahead as snacks or dessert bites.
Can I make them vegan?
Yes, use dairy-free chocolate and maple syrup to keep the recipe fully vegan.
What if my dates are too dry?
Soak them in warm water for 5–10 minutes, then pat dry before stuffing.
Can I add other toppings?
Definitely. Try sprinkling chopped nuts, shredded coconut, or crushed freeze-dried berries over the chocolate before it sets.
Are these gluten-free?
Yes, all the ingredients used are naturally gluten-free, making them suitable for gluten-free diets.
Conclusion
Almond Joy Stuffed Dates are the perfect blend of healthy and indulgent. With just a few simple ingredients and minimal effort, you can recreate the flavor of a beloved candy bar in a more wholesome form. Whether enjoyed as a snack, dessert, or party bite, these little treats deliver big satisfaction and are sure to become a go-to favorite.
Almond Joy Stuffed Dates are a no-bake, naturally sweet treat made with Medjool dates filled with coconut, almonds, and chocolate. Inspired by the classic candy bar, they offer a healthier, whole-food version of a nostalgic favorite.
Ingredients
12 Medjool dates, pitted
1/3 cup unsweetened shredded coconut
2 tbsp coconut cream or nut butter
1 tbsp maple syrup or honey
12 whole almonds (roasted or raw)
1/2 cup dark chocolate or semi-sweet chocolate chips
1 tsp coconut oil (optional, for smoother chocolate)
Sea salt (optional, for garnish)
Instructions
Slice each date lengthwise and remove the pit if needed.
In a bowl, mix shredded coconut, coconut cream (or nut butter), and maple syrup until a sticky filling forms.
Stuff each date with about a teaspoon of the coconut mixture.
Press one almond into the center of the filling in each date.
Melt chocolate with coconut oil (if using) until smooth using a microwave or double boiler.
Dip each stuffed date halfway into the melted chocolate or drizzle chocolate over the top.
Place on a parchment-lined tray and sprinkle with sea salt if desired.
Refrigerate for 10–15 minutes or until chocolate is set.
Notes
Use Medjool dates for best texture and sweetness.Soak dry dates in warm water for 5–10 minutes to soften.Use almond butter or Greek yogurt instead of coconut cream for variations.Keep chilled for best texture and flavor.Make vegan by using dairy-free chocolate and maple syrup.
