Cashew Butter Stuffed Dates with Dark Chocolate
Ingredients
Stuffed Dates
- 12 pitted Medjool Dates
- 6 tbsp *coconut vanilla cashew butter see recipe below
- 1, 3 oz bar of dark chocolate melted
- 1 tsp coconut oil
- 2 tbsp dried, shredded coconut divided
- 1 tsp sea salt divided
Coconut Vanilla Cashew Butter
- 2 cups raw, unsalted cashews
- 1 tbsp dried, shredded coconut
- 1/2 tbsp coconut sugar
- 1 tsp vanilla
- 1/2 tsp cinnamon
Instructions
Stuffed Dates
- Take your pitted Medjool dates and using a knife, create a slit in the center to make a pocket. Place the dates on parchment paper.
- Using a spoon, stuff each date with about 1/2 a tablespoon of coconut vanilla cashew butter (see instructions below).
- Chop the dark chocolate bar into small chunks and place them in a microwave safe bowl with the coconut oil. Take the chocolate out every 30 seconds and stir, microwaving for about 2 minutes or until the chocolate is melted.
- Take a spoon and drizzle the melted chocolate over the dates. Top it with the shredded coconut, and sea salt!
- Place them in the freezer for about 20 minutes or until the chocolate hardens.
- Store in the freezer or fridge! Keeps well in the fridge for up to 2 weeks.
*Coconut Vanilla Cashew Butter
- Place the cashews in a food processor. Blend them until the nuts begin releasing their oils and it takes on a smooth and creamy consistency. This should take about 5-10 minutes and you should begin to see a dough forming before the cashews release their oils.
- Add in the vanilla, coconut sugar, coconut, and cinnamon, and mix it into the cashew butter with a spoon.
- Store in the pantry in an airtight container or in the fridge.
Notes
The cashew butter yields about 1 1/4 cups.
Store the stuffed dates in the fridge or freezer!