I am always looking for simple dessert ideas that I can make in large batches and hide in the freezer for a sweet tooth emergency.

Almond stuffed dates are a sweeter alternative to a recipe I shared a few years ago for frozen banana bites, which I absolutely love. I used the same macadamia based vanilla coating, which is a great option for anyone avoiding chocolate or following the Specific Carbohydrate Diet. The ground macadamia nuts when soaked and then pureed form a deliciously sweet coating for the dates that hardens when frozen (and doesn’t taste anything like macadamia nuts, I promise!)


I love the surprising crunch that the almonds add, hidden inside the dates. I used two almonds per date but you could substitute them for another type of nut such as pecans, walnuts or Brazil nuts.

If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!

Chocolate & Vanilla Covered Stuffed Dates

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Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Course Dairy Free, Gluten Free, Grain Free, Paleo, Refined Sugar Free, Specific Carbohydrate Diet Legal, Vegan
Servings 10

Ingredients
  

  • 10 medjool dates
  • 10-20 raw almonds
  • 1/4 tsp salt
  • 1/4 cup toasted pistachios or almonds, finely chopped

Chocolate Coating

  • 2/3 cup dark chocolate
  • 1 tbsp coconut oil

Vanilla Coating

  • 3/4 cup macadamia nuts soaked in boiling water for 30 minutes
  • 1/4 cup water
  • 1 tbsp honey or maple syrup
  • 1 1/2 tsp vanilla extract
  • 2 tbsp coconut oil

Instructions
 

  • Line a baking sheet with parchment paper. Using a sharp knife, cut a slit down the side of each date and pull out the pit. Depending on the size of the dates, stuff each one with 1 to 2 almonds and then close the date around the almonds. Place the dates on the parchment paper lined tray lightly sprinkle with salt. Place the tray in the freezer while you prepare the coatings.
  • Place the macadamia nuts in a food processor and blend until they turn into a crumbled mixture, add in the water, honey, coconut oil and vanilla extract and continue to blend until a creamy puree has formed, keep blending until it become very smooth. Place the puree in a bowl on top of the pot of simmering water. As the mixture heats it should begin to thin. Once it has fully heated remove from the heat.
  • To make the Chocolate Sauce, fill a pot with an inch of water and allow to simmer on medium-low heat. Place the chocolate and coconut oil in a bowl on top of the pot of simmering water. Stir the chocolate until it has melted and mixed with the coconut oil. Remove from the heat.
  • Dip each date in the chocolate or vanilla and using a spoon ensure all sides are coated. Place back onto the baking sheet and then sprinkle with the chopped pistachios or almonds,
  • Once all dates have been coated, return the tray to the freezer and allow the coating to completely harden. The chocolate will take approximately 30 minutes while the vanilla coating should be left for 4 to 5 hours.
  • The dates will last for up to 3 months in the freezer.