If you’re a fan of that chocolatey, slightly salty combination, these Mocha Cookie Dough Stuffed Dates are going to be hard to keep in the fridge. Soft Medjool dates are filled with a rich mocha cookie dough, then coated in dark chocolate and finished with a pinch of sea salt for that sweet-salty hit.
They’re naturally sweet from the dates, with a little extra staying power from the almond meal, cashew butter and collagen. The best part is how easy they are to make. There’s no baking, no complicated prep and barely any washing up. Just mix, stuff, dip and chill.
Make a batch at the start of the week and keep them in the fridge or freezer for an easy afternoon pick-me-up, post-dinner treat or something sweet to reach for when the craving hits. If you can resist eating them all at once, that is.
Prep Time: Less than 15 minutes + additional chilling time
Quantity: 12x Serving
Difficulty: Super Easy
Ingredients:
- 12 Medjool Dates
- 1/2 Cup Almond Meal
- 1 Sachet BYS Collagen Coffee - Mocha
- 1 Tbsp Cashew Butter
- 1 Tbsp Maple Syrup
- 25g Dark Chocolate
- 1/2 Tbsp Coconut Oil
- Sea Salt Flakes
Method:
- Add almond meal, BYS Mocha, maple syrup and cashew butter to a bowl. Mix well until you've got a cookie dough batter consistency (add more almond meal or maple syrup if needed). Add in chopped dark chocolate and mix well.
- Open the dates and remove the pit. Scoop 1 tsp of cookie dough mixture into each date, then place in the freezer for about 10 to 20 minutes.
- Melt dark chocolate and coconut oil in a bowl.
- Remove dates from the freezer and coat them with the melted chocolate, sprinkle with sea salt flakes and leave in the fridge to set for about 30 to 60 minutes.
- Once set, store in an airtight container in the fridge or freezer.
Recipe by: Michaela Webb | Nutritionist