Almond Joy Stuffed Dates
I once heard dates called “nature’s candy,” and I can’t think of anything more fitting for this naturally sweet, sticky fruit. Filled with a homemade creamy coconut butter filling, topped with an almond, and dipped in chocolate, they taste just like an Almond Joy candy bar!
Sweet stuffed dates taste like candy.
Let’s get this out there: not everyone, ahem, appreciates Almond Joys (or their dark chocolate covered, almond-free counterpart, Mounds).
Unlike universally beloved Snickers or peanut butter cups, Almond Joys are divisive. You either adore the thick, chewy coconut filling, or you consider it a disgrace to the candy aisle. In my experience, there is no in between.
My fellow Almond Joy appreciators, these stuffed dates are for you!
The filling is made by blending unsweetened coconut into a butter, then sweetening it with honey. It’s a bit undersweet on its own, but when you combine it with the natural sweetness of the dates, then dunk it in chocolate, it really tastes so similar to an Almond Joy!
I was delighted and think you will be too.
Recipe Tips
- Don’t Swap Sweetened Coconut. Because of the sugar coating it outside, it won’t blend into a creamy paste the way unsweetened coconut does. You can find unsweetened coconut (also called decissicated coconut) in many grocery stores or online here.
- Use Medjool Dates. They’re large, sweet, and will give you the caramel-y flavor and candy bar texture you’re seeking. Do not buy pre-pitted dates, which tend to dry out.
- A High Powered Food Processor is a MUST. Unfortunately, in my tests a blender didn’t work because the coconut just flew around the machine; I also think a lower-end food processor would struggle. I’ve used this Cuisinart for nearly 15 years and it’s still in pristine shape and did a great job blending the coconut.
- Choose Your Own Chocolate Adventure. I dipped my stuffed dates in dark chocolate because that’s my preference, but if you want to stay true to the original Almond Joy candy bar, use milk.
How to Make Almond Joy Stuffed Dates
Blend the Coconut into a Butter. This will take several minutes—at least 6 to 8. It won’t be super creamy, but should resemble a smooth-ish paste (see first photo).
Add the Rest of the Filling Ingredients. Then blend more, scraping down the bowl as needed. It should hold together with squeezed.
Stuff the Dates. Shape the filling on a small spoon, then pop it on in.
Dip in Chocolate. You can dip halfway, or give those dates a full-on chocolate bath.
Chill then Enjoy! A few minutes in the refrigerator will set the chocolate, they they are ready to devour.
More Desserts Made with Dates
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Almond Joy Stuffed Dates
Ingredients
- 24 roasted whole almonds see notes to roast
- 24 Medjool dates
- 2 cups unsweetened shredded coconut divided (also called desiccated coconut)
- ¼ cup honey or pure maple syrup
- 1 ½ teaspoons coconut oil divided
- ¼ teaspoon kosher salt
- ⅛ teaspoon almond extract
- 5 ounces dark chocolate chopped, generous 1 cup
Instructions
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Pit the dates and arrange on a parchment-lined baking sheet, spreading them open where you removed the pit and using your finger to create a well in each.
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Place the coconut in a high-powered food processor and blend, blend, blend until it forms a relatively smooth (but dry) paste. You’ll need to stop to scrape down the bowl a few times, and this will take a while, 6 to 8 minutes depending upon your food processor.
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Blend in the honey, 1 teaspoon of the coconut oil, salt, and almond extract. Taste and adjust the sweetness as you like. Again, this will take a bit to get everything smoothly incorporated. The mixture should hold together easily when you press it with your fingers. If it isn’t holding together, blend in a little more coconut oil or honey as needed.
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With a small spoon, scoop out a portion of the coconut filling, shape it into a mini log, then stuff it inside the well in each of the dates.
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Press an almond in to the center, then chill the dates while you melt the chocolate.
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In a microwave safe bowl, heat the chocolate and remaining 1/2 teaspoon coconut oil in the microwave in 30-second bursts, stopping to stir every 30 seconds. When the chocolate is almost completely melted but you can still see a few pieces, stop microwaving and stir until it melts completely, letting the residual heat finish the job (this keeps the chocolate glossy and ensures it doesn’t burn).
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Dip the dates in the chocolate, either halfway so you see some of the filling and almond peeking out, or use two forks to coat them completely. Return to the parchment paper and immediately sprinkle with coconut, if desired. Place in the refrigerator for 5 to 10 minutes to set the chocolate. Enjoy cold, or let come to room temperature for a few minutes first.
Notes
- How to roast whole almonds: Place the almonds in a dry skillet. Turn the skillet heat to medium low. Cook, stirring often, until the almonds are fragrant and toasty; this will take 8 to 10 minutes depending upon your pan. DO NOT WALK AWAY! Nuts love to burn the moment you stop paying attention.
- Do not be tempted to halve the filling; the full 2 cups of coconut is needed, or it won’t be a sufficient amount for the coconut to blend smoothly.