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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