Chocolate Covered Dates Stuffed with Almonds and Orange Zest
Active Time: 10 minutes | Total Time: 20 minutes | Serves 18 | Vegan | Gluten Free
- ¾ cup dark chocolate, chopped or chips
- 1 navel orange, washed
- 16 pitted dates, such as medjool
- 16 roasted salted almonds
- Unsweetened shredded coconut, for sprinkling
- Flaky sea salt, for sprinkling (optional)
Line a sheet pan with parchment and place a wire cooling rack over it.
In a medium saucepan, bring 2 inches of water to a gentle simmer over medium-low heat. Put the chocolate in a medium bowl and set over the saucepan, making sure the water isn’t touching the bottom of the bowl. Melt the chocolate, stirring occasionally, until smooth and glossy. Remove the bowl from the pan.
Using a vegetable peeler, peel long strips of orange zest (without the white pith). Cut each strip in half crosswise. Roll an almond up in each strip and stuff into a date. Repeat.
Add about a few of the dates to the chocolate. Use a fork to stir them around to coat. Lift each date out with the fork and place on the prepared pan. Repeat with the remaining stuffed dates.
Sprinkle coconut and salt (if desired) over the tops. Refrigerate for about 10 minutes, or until set.
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