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
1/2 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.