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These Almond Joy stuffed dates capture the classic flavors of the Almond Joy candy bar in a healthier form, featuring soft Medjool dates stuffed with creamy coconut filling, dipped in dark chocolate, and topped with a whole almond and a sprinkle of coarse salt.

  • Total Time: 1 hour 25 minutes (including chilling)
  • Yield: 14 stuffed dates 1x

Ingredients

Scale
  • 2 cups shredded coconut (sweetened or unsweetened), lightly packed
  • ¼ cup canned coconut milk or heavy cream
  • 14 large Medjool dates
  • 4 ounces dark chocolate (bar or chips)
  • 1 teaspoon coconut oil
  • 14 whole almonds
  • Coarse salt for topping

Instructions

  1. Add shredded coconut and coconut milk (or heavy cream) to a food processor.
  2. Pulse for 20 to 30 seconds, stopping just before it becomes a paste to keep some texture.
  3. Remove blade, stir the coconut mixture gently with a spoon to help it come together.
  4. Scoop a heaping tablespoon of the mixture, shape into a ball, then pat into an oval about the size of a date.
  5. If mixture is too soft, stir in more shredded coconut until firmer.
  6. Slice each date lengthwise on one side with a small sharp knife and remove the pit, keeping the other side intact.
  7. Press the coconut filling firmly into each date.
  8. Break dark chocolate into small pieces, add to a microwave-safe bowl with coconut oil, and heat in 15-second bursts, stirring between each, until smooth and fully melted.
  9. Line a baking sheet or plate with parchment paper.
  10. Lower a stuffed date into the melted chocolate with a spoon, turning to coat fully.
  11. Use a fork to lift each date, letting excess chocolate drip back into the bowl, then place the date on the parchment-lined tray with the coconut side up.
  12. Sprinkle a pinch of coarse salt on each date and press a whole almond on top.
  13. Refrigerate the tray until the chocolate is fully set, about 1 to 2 hours.
  14. Before eating, let dates sit at room temperature for 30 minutes for a soft, chewy texture.

Notes

Keep the stuffed dates refrigerated for up to 10 days, separated by parchment paper to prevent sticking., To soften firm chocolate after refrigeration, microwave a single date for 5–8 seconds carefully to avoid melting., Using chocolate with at least 60% cocoa offers a rich, balanced flavor, but semi-sweet chocolate works well too., For a nut-free version, omit the almonds to make Mounds-style stuffed dates.

  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes (including chocolate melting and setting time)
  • Category: Dessert

Nutrition

  • Serving Size: 1 stuffed date
  • Calories: 202 kcal per serving
  • Fat: 10 g per serving
  • Carbohydrates: 28 g per serving
  • Protein: 2 g per serving