Stuffed Medjool Dates
Servings:*
12 datesIngredients
- 6 Medjool dates, pitted and cut in half
- ¼ cup semi-sweet chocolate chips
- 1 teaspoon coconut oil
- 3 tablespoons almond butter, (or any nut butter)
- 2 tablespoons whole milk vanilla yogurt
- 2 teaspoons L&B Pure Maple Syrup
- 12 raspberries
Directions
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Arrange the pitted and halved dates on a plate.
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Using a double boiler, melt the chocolate chips and coconut oil over medium heat, and stir until smooth. Remove from the heat and set aside.
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Combine the nut butter, yogurt and maple syrup. Place approximately 1½ teaspoons of nut butter filling into each date.
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Top each with a raspberry, then dip in the chocolate. Let the dates chill in the refrigerator until the chocolate is set, about 30 minutes.
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Cover and keep refrigerated. The dates will keep for up to 3 days in the refrigerator.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.