Mama Living Abroad

Coconut – Almond Stuffed Dates

I think finger bites are my favorite food group. Dates stuffed with coconut and almonds are so delicious. It’s great for a quick snack and works as an appetizer or dessert!

Dates: Medjool dates because they are larger, juicer, and more caramel-like in taste than other common types. 

Dark chocolate: You can use any chocolate you like; use dark dairy-free chocolate chip for a vegan version. 

Maple syrup: Real maple syrup — not just maple-flavored syrup, which can be loaded with refined sugar or high-fructose corn syrup.

Shredded coconut or desiccated coconut: Unsweetened shredded coconut, or my personal preference desiccated coconut. Desiccated coconut is grounded and has a moist texture.

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Coconut – Almond Stuffed Dates

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Servings: 15 -20

Ingredients

Instructions

  • In a small bowl, mix the shredded coconut with coconut oil and maple syrup.
  • Carefully open the Medjool dates lengthways and remove the pit and stem.
  • *Optional* Place chocolate in a microwave-safe bowl and microwave for 30 seconds at a time, stirring after each time. Once the chocolate is looking almost melted, stir until it is completely smooth.
  • Stuff the date with almond and some of the shredded coconut mix, then squeeze it closed. Repeat with the remaining dates. *Optional* Using a spoon, coat all the dates with the chocolate.
  • Place on parchment paper and sprinkle with coconut flakes or coarse salt. Keep refrigerated.

Tips and Tricks:

  • Stuff the dates just with the shredded coconut mixture and put the almond on top of the melted chocolate (like an Almond Joy candy bar).
  • Use other nuts like walnuts or pistachios.

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Hi, I’m Rachel.

Welcome to my little corner of the internet! I’m happy you’re here. I am the food blogger behind “Mama Living Abroad.” In this space, I am sharing flavorful recipes that I love to make and have my family and friends approve.

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