Ingredients
Scale
- 1 cup Medjool Dates (pitted)
- 2 tablespoons Almond Butter (or sunflower seed butter for nut-free)
- 1 tablespoon Coconut Oil (melted)
- 1 cup Chocolate Chips (or chocolate bar, use dark chocolate for richer flavor)
Instructions
- Line a small baking dish or tray with parchment paper.
- Pulse the pitted dates in a food processor until they form a sticky paste, scraping down the sides as needed.
- Add almond butter and melted coconut oil to the processor; blend until smooth and glossy.
- Transfer the mixture into the lined dish, pressing it firmly into about 1/2-inch thickness.
- Chill in the fridge for 20–30 minutes to firm up.
- Melt the chocolate chips gently in a double boiler or microwave, stirring until smooth.
- Remove the chilled date slab and cut it into bite-size pieces.
- Dip each piece halfway into melted chocolate or spoon chocolate over the top, then place on a parchment-lined tray.
- Chill in the fridge until the chocolate sets, about 10–15 minutes.
Notes
For best texture, use fresh Medjool dates. Store in an airtight container in the fridge or freeze for longer shelf life.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: No-Bake
- Cuisine: Vegan
- Diet: Vegan, Gluten-Free