I am that person.
Whenever I’m done with dinner – whether we’re out to eat with some friends, on vacation, or cozy at home -, I need something sweet.
If I’m being completely honest with you, it’s probably not the best thing in the world, feeling like OMGNEEDSOMETHINGSWEETNOW whether or not I’m actually hungry, but it’s true. This is real life for little ol’ me.
I don’t really know what it is. It’s like my brain doesn’t hit the “OK you’re done eating for the night” switch until I get a little somethin’ somethin’.
Do you get that way? Or am I alone in this sweets-filled battlefield?
Normally, I’ll reach for an apple with peanut butter, but lately, it’s been all about that chocolate.
I think it all started when I bought an organic dark chocolate bar from Trader Joe’s a couple of weeks ago. This is something I never do. Ever. But it looked good, and I thought it would be fun to split with Mark on the way home.
Well, Mark got about 3 pieces of the whole bar, because I managed to finish that sucker within a few days, casually stealing a piece (or two) after dinner each night.
It. Was. Euphoric. It was SO dark and rich. And I stored it in the freezer to get all nice and hard, and then it just MELTED in my mouth…
But as I write this, stomach full after the giant Better-than-Chipotle Burrito Bowl extravaganza we had for dinner, all I can think about is THESE. Yes, these Almond Joy Dates.
I’m a little nervous to share this with you, but one of my first-ever posts on this little blog of mine was for these Chocolate-Dipped Nut-Stuffed Dates. The pictures are a bit of a hot mess, but I swear that simple recipe one of my most-made recipes from the blog (well, behind this, this, and this).
But I can tell you right now that this almond joy variety will be a new staple in the Fooduzzi household.
As you probably know, dates slathered in peanut butter is pretty much the single best snack and/or dessert you could possibly have (and if you don’t get on that, chica). Well, these dates were derived from the same principle, but changed in an oh-so delicious way.
We’re switching up the peanut butter for almond butter (What can I say? I’m on an almond butter kick at the moment), we’re adding some coconut, we’re stuffing the almond butter-coconut mixture inside the date, and then we’re drenching the entire thing in chocolate.
Can I get an amen?
You guys are like me, you LOVE that almond-coconut-chocolate combo so so much. So much so, these Almond Joy Macaroons were my #1 recipe of 2015! But with summer coming along, I knew that you’d need a new Almond Joy-flavored delight in your arsenal. I’m only looking out for ya. <3
The very best thing about these dates? They take about 10 minutes to make. Just think, in 10 whole minutes, you could be chomping down on a healthier dessert, snack, or anytime treat. I’m so into that idea it’s not even funny.
And when this kind of sweet is made with fiber- and healthy fat-rich ingredients, it’s totally acceptable to steal one from the fridge whenever a sweet craving strikes. Even if it’s every night after dinner. ;)
- FOR THE DATES:
- 2 Tbsp. creamy almond butter
- 1-2 Tbsp. shredded, unsweetened coconut, plus more for topping
- 10-12 medjool dates, sliced down the middle on one side and pitted
- FOR THE CHOCOLATE COATING:
- 1 Tbsp. coconut oil, melted
- 2 Tbsp. cocoa powder
- ½ Tbsp. pure maple syrup
- In a small bowl, mix almond butter and coconut. Your mixture should be on the thicker side, but it shouldn't be dry. The amount of coconut needed will depend on how runny your almond butter is.
- Using a small spoon, stuff each date with some of the almond butter-coconut mixture, and then close the date. Wipe off any of the almond butter-coconut mixture that oozes out when you close the date. Place in the fridge while you make the chocolate coating.
- To make the chocolate coating, mix melted coconut oil, cocoa powder, and maple syrup until smooth.
- Remove dates from the fridge. Drizzle some chocolate coating on top of the dates, then sprinkle with additional coconut. Place back in the fridge to set, about 5 minutes. Store in the fridge.
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