These chocolate-covered dates are incredibly satisfying and always a crowd-pleaser. Recipe by Vicky Cohen.
Yield: 18 stuffed dates
Line a small baking sheet or plate with Gefen Parchment Paper and set aside.
With a paring knife, make a slit down the length of each date and remove the pit. Inspect the date for possible infestation. If the inside is black, discard.
Fill dates with one teaspoon almond butter each (use less for small dates). Place on the prepared baking sheet or plate.
Freeze at least 20 minutes.
Two to three minutes before dates are removed from the freezer, place chocolate and coconut oil in a small bowl (see note below).
In a double boiler or in 20-second increments in the microwave, melt chocolate and coconut oil.
Remove dates from the freezer. Working with one at a time, place a date on a fork and dip it in the melted chocolate, letting any excess drip back into the bowl.
Return date to the plate or baking sheet and sprinkle with almonds and/or salt, if using. Repeat until all dates are coated in chocolate.
Freeze dates at least one hour. Transfer to an airtight container and store in the freezer.
Remove from the freezer five minutes before serving.
Use plump Medjool dates for best results.
The bowl used for melting the chocolate should be large enough to fit all the chocolate chips and still have two inches of space at the top. The bowl should also not be larger than necessary, as dipping dates in chocolate is much easier with smaller bowls.
Sponsored by Gefen