Almond-Stuffed Dates

Ingredients

Instructions

1. 1

   PREPARE THE DATES: Check that your dates are pitted - Medjool dates are often sold with pits still inside. If there's a pit, slice lengthwise along one side and remove it. If already pitted, make a lengthwise slit about halfway through the date to create a pocket. Don't cut all the way through - you want to create an opening that can hold the filling while staying together.

2. 2

   STUFF WITH ALMONDS: Take one roasted almond and press it into the pocket of each date, nestling it into the center. The date should close around the almond but the almond can peek out slightly. Press the date gently around the almond to help it hold its shape.

3. 3

   ARRANGE ON TRAY: Line a small baking sheet or plate with parchment paper. Arrange the stuffed dates on the parchment with a little space between each one (about 1 inch apart) so the chocolate doesn't make them stick together.

4. 4

   MELT AND DRIZZLE CHOCOLATE: Place the dark chocolate in a small microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until melted and smooth (about 3-4 intervals total). Using a fork or spoon, drizzle the melted chocolate over the dates in a back-and-forth zigzag pattern. You want each date to have chocolate on it, but you should still be able to see some of the date underneath.

5. 5

   ADD SEA SALT: While the chocolate is still wet, sprinkle a few flakes of sea salt on top of each date. The large flaky salt crystals add a beautiful crunch and balance the sweetness. Don't use regular table salt - the flakes are essential for both texture and appearance.

6. 6

   SET AND SERVE: Refrigerate for 10-15 minutes until the chocolate is completely set and no longer tacky to the touch. Store in an airtight container in the refrigerator for up to 1 week. Let sit at room temperature for 5 minutes before serving so the dates soften slightly.