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Cashew Butter Stuffed Dates with Dark Chocolate

5 from 1 vote
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Prep Time 20 minutes
Course: Dessert, Snack
Ingredients Method Notes

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

Method
 

Stuffed Dates
  1. 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.
  2. Using a spoon, stuff each date with about 1/2 a tablespoon of coconut vanilla cashew butter (see instructions below).
  3. 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.
  4. Take a spoon and drizzle the melted chocolate over the dates. Top it with the shredded coconut, and sea salt!
  5. Place them in the freezer for about 20 minutes or until the chocolate hardens.
  6. Store in the freezer or fridge! Keeps well in the fridge for up to 2 weeks.
*Coconut Vanilla Cashew Butter
  1. 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.
  2. Add in the vanilla, coconut sugar, coconut, and cinnamon, and mix it into the cashew butter with a spoon.
  3. 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!