Almond Joy Date Truffles

If there is one fruit I definitely don’t buy enough of, it is the Mejool date.

The term “nature’s candy” is hardly far off. These caramel-y little gems are versatile enough to sweeten (in purée or chopped form), a wide variety of desserts but are rarely showcased in their singular glory.

Today we’re changing that.

Dates are something I found myself snacking on when I was craving something sweet that wouldn’t lead to an inevitable sugar crash. I was initially just filling them with almonds, as that texture contrast is 💯.

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This nut/date combo didn’t seem exactly blog-worthy, but I wanted to share a fun treat that one could whip up in minutes. By adding in just a few more ingredients, these babies stepped up multiple levels. I hope you agree!

In 2019 my goal is to provide more straightforward recipes that save time and do not sacrifice flavor. Five ingredients and 10 minutes of time = a show-stopping dessert that feels fancy enough for a party.

My favorite part is that the filling is entirely customizable. If you don’t care for the chocolate, just leave it off. Other filling ideas include:

  • Peanut butter and cinnamon
  • Raspberries and tahini
  • Pretzels (salty + sweet😍)
  • Almond butter and chocolate chips
  • Candied ginger and cashew butter
  • The list goes on and on!

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As always, I hope you enjoy this recipe. Please be sure to tag @garlic_head on IG so I can go on these dates with all of you!😊

Ingredients:

  • 10 Mejool dates, as fresh and sticky as possible
  • 1/2 cup unsweetened desiccated coconut
  • 2 tsp melted coconut oil, divided
  • 1 tsp maple syrup, optional
  • 1/2 cup dark chocolate chips
  • 10 almonds, raw or roasted

Method:

  1. Carefully tear dates almost in half lengthwise, being sure not to rip entirely in two pieces. Remove the pit and discard.
  2. In a small bowl, stir coconut flakes with 1 tsp coconut oil and optional maple syrup. It will stick together slightly, which is what you want.
  3. Add chocolate to a mug or small dish with remaining 1 tsp coconut oil. Heat in 30 second increments, stirring in between until smooth. Take care not to burn your chocolate.
  4. Stuff each date with a little bit of coconut mixture and press closed as much as possible. Drizzle chocolate over each and place one almond into top. These will keep for a few days in the fridge, if they last that long!

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