No Bake Almond Joy Dates: Healthy Recipe
These Almond Joy Stuffed Dates are a delicious, no-bake sibling to my Snickers Stuffed Dates, offering a healthier version of homemade candy bars. Naturally sweetened and packed with wholesome ingredients, they’re sure to win over any crowd.
What makes this homemade Almond Joy recipe special is the coconut butter, which you can find from brands like Artisana. I’ve recently started using it in everything, from drizzling over oatmeal to blending into smoothies, and here it creates a creamy center that pairs perfectly with the rich dark chocolate for a truly delicious dessert.
If you’re new to coconut butter, this recipe is the perfect introduction to this sweet treat!
Ingredients – Almond Joy Stuffed Dates
Dates: The foundation of this recipe, offering a natural sweetness and chewy texture
Coconut Butter: Use either store-bought or homemade coconut butter to recreate the classic sweet coconut flavor of Almond Joy.
Toasted Almonds: Essential for that authentic Almond Joy crunch. Toasting them enhances their flavor and gives the perfect nutty contrast.
Dark Chocolate Chips (preferably at least 80% cocoa solids): Its richness balances the sweetness of the dates.
Coconut Oil: While not mandatory, coconut oil helps keep the chocolate coating glossy and smooth as it cools.
Coconut Flakes: A light dusting of coconut flakes adds the final touch to these homemade almond joys.
Substitutions
Coconut butter: Swap for cashew butter, or macadamia nut coconut blend butter
Toasted Almonds: use another nut such as pecans or macadamia nuts.
Dark Chocolate: for a sweeter option use milk chocolate.
Coconut Oil: Option to omit this ingedient or use vegetabke oil.
Coconut Flakes: replace the coconut flakes with chopped nuts or a sprinkle of sea salt.
Almond Joy Stuffed Dates Detailed Instructions
Making Almond Joy Stuffed Dates is very similar to my Snickers Dates recipe with just a couple extra steps!
- Prepare the Dates
Slice the dates in half and remove the pits, creating 20 date halves. Set them aside on a parchment paper-lined baking sheet. - Make the Coconut Filling
In a medium bowl, combine the coconut butter and melted coconut oil. Stir until smooth to create your coconut mixture. This will act as your coconut filling for the dates. - Toast the Almonds (if needed)
If your almonds aren’t already toasted, preheat your oven to 350°F (175°C). Spread the whole almonds on a baking sheet and toast for 5-10 minutes, until fragrant and lightly browned. Let them cool until crunchy. - Stuff the Dates
Using a small spoon, fill each date half with about 1 tsp of the coconut filling. Press one crunchy almond into the coconut mixture in each date half. - Melt the Chocolate
In a mixing bowl, microwave the chocolate chips in 30-second intervals, stirring in between, until smooth and fully melted. You can also melt the chocolate using a double boiler if preferred. - Coat the Dates
Dip each stuffed date into the melted chocolate, making sure to cover the entire surface. You can use a rubber spatula or spoon to help with this step if needed. Let any excess chocolate coating drip off before placing the chocolate-covered date back onto the parchment paper-lined sheet. - Add Coconut Shreds
While the chocolate layer is still wet, sprinkle each chocolate-covered date with coconut shreds to garnish and give a more decorative look. - Chill and Set
Place the dates in the refrigerator for at least 30 minutes to allow the chocolate coating to harden. This step requires a little patience, but it’s worth it!
Storage
Once the dates are set, transfer them to an airtight container or ziplock bag and store them in the fridge for up to a week.
Chocolate at a glance: Milk, White, and Dark Chocolate
Chocolate comes in three main forms, Milk, White, and Dark. Each crafted from varying amounts of chocolate liquor, cocoa butter, sugar, and milk.
Milk Chocolate: A creamy blend of chocolate liquor, sugar, and milk solids. In the U.S., it must contain at least 10% chocolate liquor and 12% milk solids.
White Chocolate: Made from cocoa butter, sugar, and milk, but contains no chocolate liquor. It’s not technically chocolate, but the presence of cocoa butter qualifies it. Check labels to ensure it contains cocoa butter, not just a confectionary coating.
Dark Chocolate: Contains at least 15% chocolate liquor, though it’s often less sweet due to its higher cocoa content. The popular 70% variety means 70% of the bar is made from cacao solids, providing a rich, intense flavor.
Dietitian Approved Recipe
Here’s why this Almond Joy Stuffed Dates recipe gets my dietitian stamp of approval:
- Naturally Sweetened: Dates provide natural sweetness along with fiber, which helps balance blood sugar levels.
- Rich in Antioxidants: Dark chocolate (at least 80% cocoa) is packed with antioxidants while being lower in sugar than milk chocolate.
- Healthy Fats: Coconut butter contains medium-chain triglycerides (MCTs), which are a quick energy source and help you feel full longer.
- Protein and Fiber: Toasted almonds add a satisfying crunch along with plant-based protein and fiber to support heart health and keep you fuller longer.
- No Added Sugar: This recipe uses only natural ingredients with no added sugars, making it a nutritious alternative to traditional candy.
Like This Recipe?
Below are a few others you may enjoy.
Almond Flour Thumbprint Cookies
Strawberry Cornbread Drop Biscuits
Easy Healthy Snickers Dates (Chocolate Covered Date Bites)
Almond Joy Stuffed Dates
Equipment
- 1 heat safe bowl
- 1 rubber spatula
- 1 cookie sheet
- 1 spoon
- 1 knife
Ingredients
- 20 medjool Dates
- ½ cup coconut butter
- 21 raw almonds
- 4 oz dark Chocolate 70-85% cocao
- ¼ cup shredded coconut for garnish
Instructions
Prepare the Dates
- Slice the dates in half and remove the pits, creating 20 date halves. Set them aside on a parchment paper-lined baking sheet.
Make the Coconut Filling
- In a medium bowl, combine the coconut butter and melted coconut oil. Stir until smooth to create your coconut mixture. This will act as your coconut filling for the dates.
Toast the Almonds (if needed)
- If your almonds aren't already toasted, preheat your oven to 350°F (175°C). Spread the whole almonds on a baking sheet and toast for 5-10 minutes, until fragrant and lightly browned. Let them cool until crunchy.
Stuff the Dates
- Using a small spoon, fill each date half with about 1 tsp of the coconut filling. Press one crunchy almond into the coconut mixture in each date half.
Melt the Chocolate
- In a mixing bowl, microwave the chocolate chips in 30-second intervals, stirring in between, until smooth and fully melted. You can also melt the chocolate using a double boiler if preferred.
Coat the Dates
- Dip each stuffed date into the melted chocolate, making sure to cover the entire surface. You can use a rubber spatula or spoon to help with this step if needed. Let any excess chocolate coating drip off before placing the chocolate-covered date back onto the parchment paper-lined sheet.
Add Coconut Shreds
- While the chocolate layer is still wet, sprinkle each chocolate-covered date with coconut shreds to garnish and give a more decorative look.
Chill and Set
- Place the dates in the refrigerator for at least 30 minutes to allow the chocolate coating to harden. This step requires a little patience, but it's worth it!
Nutrition
Hi, I'm Sarah Harper. I am a Registered Dietitian Nutritionist who loves to cook, eat, and talk about food! Here at The Addy Bean, you'll discover an array of flexitarian recipes. My mission is to inspire and encourage others to eat and explore the world of plant-based foods!
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