Coconut Almond Dates
Vegan, low-glycemic, heart-healthy, high fiber, Paleo
Dates are my go-to for a healthy sweet treat. In this recipe I fill plump dried dates with almond butter, then top the butter with a candied maple coconut center. Next, I dip them in chocolate and sprinkle with large crystal salt. Bam…you get healthy fats, great mouthfeel and extra fiber. These tasty candies are both pretty and so satisfyingly delicious. They are easy to make, and you can eat these nutritious treats without guilt – because they are filled with plant-based goodness!
Coconut Almond Dates
© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2021
Ingredients
Center
1 and 1/2 cups shredded coconut
2 tablespoons maple syrup
1 tablespoon vanilla
2 teaspoons melted coconut oil
30 pitted, whole dates
1/4 cup almond butter
Chocolate
1 cup chocolate chips/chunks
1 tablespoon coconut oil
large crystal salt
Makes 30 date candies
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Instructions
1. Cut a slit into each date to remove the pits. Open each date up halfway to preserve the pouch, spoon 1/2 teaspoon almond butter bed onto each date. Set in freezer.
2. Center: Place shredded coconut in a fast-speed blender or food processor and blend until a paste forms. Add maple syrup, vanilla and coconut oil and blend to combine. Form 1-inch (2,5 cm) balls with your hands (15 total). Freeze for 15 minutes.
3. Dipping: Combine chocolate and coconut oil in a microwave safe bowl and microwave for 1 minute at a time. Stir to combine into a glossy, smooth chocolate coating.
4. Remove dates and coconut balls from freezer. Cut each coconut ball in half and push each half center into a date-almond butter-bed. Using a toothpick, dip stuffed dates halfway into melted chocolate. Sprinkle large crystal salt on tops of each. Refrigerate to allow chocolate to set. Enjoy at room temperature. ops.
Photos by Brian Byllesby
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