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Chocolate Covered Almond Stuffed Dates

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raw vegan Chocolate Covered Almond Stuffed Dates displayed on barn wood

~ raw, vegan, gluten-free ~

A two-bite sweet, chocolatey, chewy, and crunchy treat. That about sums it up… but you know me… I always have more share. :)

Aaah, simplicity!  Freedom from complexity… the state of being uncomplicated… that my friend is music to my ears.  Dates are highly nutritional and considered by many to be one of nature’s perfect foods, this being the fact, so if this is true, why do I feel so guilty when I eat them?!

To me, they are like candy.  If you are new to dates, they taste almost like honey.  They have a sweet taste, but not too sweet.  Some describe them as having a rich buttery flavor with a hint of caramel.   There are many different types of dates but the one that I am talking about and using today is the Medjool date.  They are by far my favorite.

Dates are a very rich source of potassium. They are also an excellent source of iron, niacin, and vitamin B12.  Also, the fiber content in date fruit is relatively high.

A word of caution,  yes dates are sumptuous, and yes dates are good for you, but they are high in natural sugars, so eat them in moderation… oh, and brush your teeth after eating them due to those sugars and because they are sticky.  “Yesssssss mom…”  hehe I know, I know… but it is my job to look out for you.  :)

Look at the thick gooyness (that’s my word, and I am sticking to it. hehe) in the photo to the left… food porn!  That is what we have going on here!  Haha,   Enjoy and have a beautiful day!

a close up of raw vegan Chocolate Covered Almond Stuffed Dates displayed on barn woodIngredients:

yields 24


  1. Cut each date in half, but not all the way through, and remove the pit.   Do this to each one and set it aside.
  2. Stuff 2 almonds in each date and press the date closed.
    • Because they are moist, they will basically seal themselves.
  3. Dip the date in chocolate.
    • Roll it around to cover every part of it.
    • Lift out with a fork and tap the fork on the edge of the bowl to knock off the excess chocolate.
  4. Drop the chocolate covered date into a bowl of shredded coconut and toss around until well coated.  Do this step one at a time.
  5. Place the dates on a plate or cookie sheet that is lined with wax paper.  Once they are all done, place them in the freezer to firm.
  6. Serve cold or at room temperature.

10 thoughts on “Chocolate Covered Almond Stuffed Dates

  1. Karen Helena says:

    Where in the world do you come up with so many unique ideas? Your aesthetic detailing is always an inspiration!

    • amie-sue says:

      Good morning Karen,

      I suffer from an over active brain. haha It blesses me that I inspire you, thank you for sharing that with me. :) That is a gift to me. Merry Christmas Karen. If you ever need help with my or other recipes, please don’t hesitate to ask. I will always do my darnest to help! hugs, amie sue

  2. Alex says:

    Nice, I have to say that these are also easy to make and always a hit. Whichever different type date you use, you end up with a different taste. Amazing!

  3. Leslie says:

    How far in advance do you suppose these could be made. I am thinking about Passover desserts…dates are traditional…and as I prepare a “food orgy”, like to be able to do ahead or freeze as much as possible. These would be fabulous with my truffles. This year I am doubling my insanity by adding raw foods to the usual number of courses…without identifying them as raw, of course. FYI…your Upside Down Pineapple Cake will definitely be on the dessert table.

    • amie-sue says:

      Hi Leslie… I haven’t tried freezing these myself but I think they would hold up just fine. Dates don’t freeze hard. I would say that as long as you have them in a sealed container, single layer, you can make them a month in advance. They will be a hit as well as the Upside Down Pineapple Cake! You have some fun days in the kitchen cut out for you. Best of lucky and many blessings. amie sue

  4. Cheynne says:

    Holy Moly! I made these for my mom for Mother’s Day. I thought it would be obvious that I had made these myself…. She tried one, her eyes widened, her pupils dilated, and she had to know where I had found such a fantastic, exotic dessert. Another success!! :) Thanks!

    • amie-sue says:

      Well Holy Moly, is right Cheynne! hehe Thank you for sharing that with me, it smacked a smile right onto my face this morning! Happy Mother’s Day, amie sue

  5. Duston says:

    I like to blend a bit of cayenne into the chocolate for a spicy kick at the end of the experience. You’ll taste the bittersweetness of the dark chocolate, the sweetness of the date, then the nutty almond and at the back end there is a warmth that spreads through the mouth. It only takes a few dashes of cayenne for the whole batch of chocolate. If you can get dry “cili labuyo” from the Philippines that’s a very unique flavor as well.

    • amie-sue says:

      Oh yes indeed, cayenne pairs beautifully with chocolate. :) I manufacture a raw brownie that has cayenne and black pepper in it. I sell them like crazy locally where I live. Thank you for sharing and have a blessed evening, amie sue

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