Chocolate-Covered Almond-Stuffed Dates, an elegant, yet effortless edible gift for the festive season, when time is short, yet presentation matters. It's a fantastic last-minute, no-bake sweet treat that goes wonderfully well with the whole family. Dates stuffed with almond butter, enrobed in a silky milk chocolate and garnished with chopped pistachios, so indulgent!
Edible gifts are a lovely, thoughtful present that you can offer at Christmas. They feel more personal than a store-bought gift, and they are always guaranteed to go down well with everyone.
I love cooking and baking at this time of the year, but when time is rather short, no-bake goodies are a life-saver, especially when the oven is always in use, and we need to get things going quick.
My chocolate-covered dates stuffed with almond butter are some luxurious sweet treats that can be added to a Christmas hamper, or wrapped nicely in foil with a ribbon. They are rich and luscious, delicious and a lot more wholesome than a lot of the heavy treats that we bake for the festive season.
I love dates, they are naturally sweet and so tasty, that every treat made with them feels luxurious. My date bark with pistachio cream and chocolate is another great edible gift idea for the holiday season.
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients overview
- dates - I used deglet dates, which are on the smaller side, but I prefer them as they look more bite-sized, but medjool dates are a great option too, they are much bigger and softer, but they will feel a bit bulkier
- almond butter - it can be replaced with peanut butter or any other nut butter of your choice, or homemade pistachio cream
- chocolate - I went for milk chocolate, to give these treats a more indulgent touch, but you can go for dark chocolate too, if you are looking for some more wholesome goodies
- coconut butter - adds a nice shine to the melted chocolate
- chopped pistachios - add a good crunch and a refined look. You can also garnished the dates with coarse salt if you wish
Step-by-step photos and instructions
- add the chocolate chips and coconut butter to a chocolate melter, or a bowl set over a pan of simmering water, and melt until smooth
- pit the dates and stuffed them with almond butter
- coat each date in melted chocolate, and arrange them onto a parchment paper
- top with chopped pistachios, then allow the chocolate to set before serving
Expert tips
Use a fork or dipping tool to dip each stuffed date into the melted chocolate, in this way it's easier to shake off the excess chocolate, ensuring a much neater, even coating.
Transfer the dates carefully to non-stick paper, it will be really easy to remove them from the paper once the chocolate sets. If they are added straight to a plate or tray, the chocolate will stick to them.
Chill briefly until the chocolate sets, the dates should be ready to serve in less than 30 minutes. Keep in the fridge for too long might create condensation, which can dull the chocolate.
If you use medjool dates, which are a lot larger than deglet noor dates, you will need more chocolate and almond butter. You can also stuff the dates with whole roasted almonds for a nice crunch.
Other no-bake festive edible gifts
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Chocolate-Covered Almond-Stuffed Dates
Ingredients
- 16 Deglet Noor dates
- 4 tablespoon almond butter
- 150 g milk chocolate chips (5 oz, ¾ cup)
- 2 tablespoon chopped pistachios
- 1 tablespoon coconut butter
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Instructions
- Add the chocolate chips and coconut butter to a chocolate melting pot or a bowl set over a pan with simmering water, and allow it to melt until smooth and silky.
- Pit the dates and stuff them with almond butter, as the deglet dates are quite small, use less than a teaspoon of butter per date.
- Once the chocolate is melted, use a fork to carefully dip each stuffed date into the chocolate, shaking off the excess chocolate.
- Arrange the dates onto a plate or tray lined with non-stick paper, and garnish with chopped pistachios.
- Refrigerate the dates until the chocolate sets, this is a quick process, they dates are ready to serve in about 20 minutes.
Video
Notes
- Use a fork or dipping tool to dip each stuffed date into the melted chocolate, in this way it's easier to shake off the excess chocolate, ensuring a much neater, even coating.
- Transfer the dates carefully to non-stick paper, it will be really easy to remove them from the paper once the chocolate sets. If they are added straight to a plate or tray, the chocolate will stick to them.
- Chill briefly until the chocolate sets, the dates should be ready to serve in less than 30 minutes. Keep in the fridge for too long might create condensation, which can dull the chocolate.
- If you use medjool dates, which are a lot larger than deglet noor dates, you will need more chocolate and almond butter.
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