Description
These Cookie Dough Stuffed Dates taste like an indulgent treat but are made with wholesome ingredients — they’re no-bake, naturally sweetened, and come together in minutes!
Ingredients
Units
- 15 medjool dates
- 3/4 cup almond flour (can sub oat flour)
- 3 tablespoons nut butter (I like cashew butter)
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 tablespoons chocolate chips (regular or mini)
- 1 to 2 teaspoons almond milk (if needed)
- Flaky sea salt, for topping (optional)
Instructions
- Remove the pits from all 15 medjool dates and set aside.
- Add the almond flour, nut butter, maple syrup, vanilla extract, and almond extract to a bowl and mix until a cookie dough forms.
- Fold in the chocolate chips.
- If the mixture feels dry, add 1 to 2 teaspoons of almond milk and mix until it holds together.
- Stuff each date with a generous spoonful of the cookie dough mixture.
- Optionally, sprinkle flaky sea salt on top before serving.
Notes
Use fresh Medjool dates if possible.
If the dough isn’t coming together, use your hands (kitchen prep gloves help!)
Mini chips give you chocolate in every bite, but regular chocolate chips work too.
Swap almond flour for oat flour
Swap nut butter for sunflower seed or soy butter.
Store in the fridge for 1 week or freezer for 2 months.
Nutrition
- Serving Size: 1 date
- Calories: 115
- Sugar: 15g
- Fat: 4g
- Carbohydrates: 20g
- Fiber: 2.5g
- Protein: 2g