Almond joy stuffed dates

Pit your dates and set on a small plate. Make a “well” in the center of each date to hold in the coconut butter, and close the ends together by pinching. Set aside.

Add coconut butter to a small mixing bowl. It should have a creamy, spreadable consistency. If too firm, very briefly heat in the microwave in 5-second intervals. It melts quickly, so don’t heat until liquid. If it’s too liquidy, simply place in the refrigerator for 5-10 minutes to allow it to firm up. If it’s melted, it will spill out of the dates.

Add the desiccated coconut to the coconut butter and mix well. Then scoop ~1 tsp of the coconut butter mixture and form it into a small log shape before placing it into each pitted date, pressing down with your spoon (or clean fingers) so it’s “stuffed” inside the date. Repeat until all dates have been filled.

Place an almond in the center of each coconut-filled date. The almond should be pressed slightly into the coconut, but not fully submerged in the coconut filling.

Transfer dates to the freezer to chill for ~10 minutes, or until the date and coconut butter are slightly firm to the touch and the almonds stay in place.

Melt the chocolat + coconut oil in a bain-marie.

Remove dates from the freezer. Using a fork, carefully and quickly dip dates — one at a time — into the melted chocolate. Work quickly as the coconut butter can melt. Tap or shake off excess and set back on the plate from earlier (using parchment paper can help with removing the dates later, as well). As they cool, a little chocolate will pool around the sides — that’s normal.

Once all dates are dipped, set dates back in the freezer to chill for another 10 minutes, or until the chocolate is completely hardened.

Store leftovers in the refrigerator for up to 2 weeks or in the freezer up to 2 months. Best enjoyed at room temperature.