Description
These 3-ingredient Mounds Bar Dates are stuffed with coconut butter and dipped in dark chocolate for an easy, better-for-you snack or dessert! We love to make a batch at the beginning of the week and keep them in the fridge for a quick bite.
Bonus: they're also naturally gluten free, vegan, and low in added sugar. If you're more of an Almond Joy kind of person, put a whole almond on top before dipping them in chocolate.
Ingredients
Homemade Coconut Butter (optional, you can also use store-bought):
- 4 cups unsweetened shredded coconut
Mounds Bar Dates:
- 12 medjool dates, pitted
- 6 tablespoons coconut butter
- 3 oz semisweet or dark chocolate
- Optional: more shredded coconut for topping
Instructions
Homemade Coconut Butter:
- Add the shredded coconut to a food processor (or a high speed blender* that has a tamper). Blend for about 3 minutes, scraping down the sides once or twice, until the coconut breaks down into a liquidy mixture with a consistency similar to almond butter. It may take longer depending on your food processor.
- You will end up with about 1 cup (8oz) total of coconut butter. Keep it stored in an airtight container at room temperature for 6 months. It will solidify at room temperature unless you live somewhere very warm. If you need to warm it up to a scoopable consistency, microwave for about 15 seconds.
Mounds Bar Dates:
- Slice a lengthwise slit in each date and remove the pit. Fill each date with about 1/2 tablespoon (a heaping teaspoon) of coconut butter. If your coconut butter is very liquidy, refrigerate the dates for 10 minutes before dipping in chocolate.
- Melt the chocolate in 30-second intervals in the microwave, stirring well between each interval, until fully melted.
- Dip each date halfway in chocolate, then place on a sheet pan or plate lined with parchment paper. Optional: sprinkle the chocolate with a little more shredded coconut. Refrigerate for about 15 minutes, until the chocolate is set, then enjoy.
Notes
*If you're using a blender, you may have to add 1-2 tablespoons of melted coconut oil to the blender to help it get moving.
Storage: You can keep these coconut stuffed dates in an airtight container at room temperature for about a week, unless you live somewhere really warm, in which case it's best to refrigerate them so the chocolate doesn't melt. Keep them stored in an airtight container in the fridge for up to two weeks, or in the freezer for 6 months. Defrost them for several hours in the fridge before eating (so you don't break a tooth!).
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 date
- Calories: 158
- Sugar: 18.6 g
- Sodium: 4.7 mg
- Fat: 7.3 g
- Carbohydrates: 23.5 g
- Fiber: 2.9 g
- Protein: 1.4 g