Cover a medium-size baking sheet with parchment paper.
Remove pits from dates and replace with 2-3 almonds (use as many almonds as desired, this will vary based on size of date). Make sure the date is wrapped around the almonds tightly.
In a double boiler (see tip below), melt chocolate with coconut oil. Using tongs, dip the dates in the melted chocolate, covering each date completely with chocolate.
Place each chocolate covered date on the baking sheet covered with parchment paper. Sprinkle each date with coarse sea salt.
Place the baking sheet in the fridge for at least 1 hour or until chocolate is firm. These dates will last in the fridge for up to a week. Keep refrigerated.
- You'll want to use the softest dates possible. This is sometimes a problem because they are usually wrapped up, but you can press outside the package and usually tell if the dates are soft. Note: If your dates are not soft, soak them in water for at least 30 minutes first, then drain.
- Dates can come in a variety of different kinds. But medjool dates are BY FAR the best type of dates for this recipe. If you can find the right ones, they should be chewy, gooey and caramely- which perfect for this recipe.
- When using the double boiler, note that steam (or even a drop of water), can make your chocolate "seize up" which can ruin it. To avoid this from happening, once you add the chocolate chips to the pan (above the boiling water), leave it sitting for awhile, without stirring, until most of the chocolate chips are beginning to melt. At this point, it's safe to stir, which will melt the remaining chocolate chips.
Serving: 1chocolate covered date | Calories: 179kcal | Carbohydrates: 28.5g | Protein: 2.9g | Fat: 7.7g | Sodium: 73mg | Sugar: 24.3g