Dairy Free Chocolate Covered Dates with Pumpkin Filling

These chocolate covered dates stuffed with pumpkin spice almond butter are the perfect sweet treat for pumpkin season!

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Ingredients

• Medjool Dates – Pitted dates will make it easier to open and fill the dates for this recipe.
• Pumpkin Puree – Use canned or fresh pumpkin puree, not pumpkin pie filling.
• Creamy Almond Butter – Use one without sugar added. You can also substitute sunflower butter for a nut free version.
• Pumpkin Pie Spice – Enhances the pumpkin flavor. You can also substitute with cinnamon if you do not have pumpkin spice.
• Agave Syrup (or maple syrup) – Adds sweetness to the filling.
• Dairy Free Chocolate Chips – Semi-sweet vegan chocolate works best.
• Coconut Oil – Makes melted chocolate smoother and easier to work with.
• Pumpkin seeds – Adds flavor and texture but is optional.
• Salt – Enhances the overall sweet taste.

Step by Step Instructions

Find the complete printable recipe with measurements below in the recipe card.

1. Mix together wet ingredients and pumpkin pie spice.
2. Scoop filling into opened dates.
3. Using a fork dip the filled dates into melted chocolate and place on parchment paper.
4. Sprinkle toppings on top of dates immediately and then place in refrigerator to harden.

Pumpkin Stuffed Chocolate Dates

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Servings

15

servings

Prep time

30

minutes

Calories

120

kcal

Ingredients

• 15 Pitted Medjool Dates

• 4 tbsp Pumpkin Puree

• 1 1/2 tbsp Creamy Almond Butter

• 1/4 tsp Pumpkin Pie Spice

• 1/2 tsp Agave Syrup

• 3/4 cup Dairy Free Chocolate Chips

• 1 tsp Coconut Oil

• Toppings

• Pumpkin Seeds

• Salt

Directions

• In a small mixing bowl combine the pumpkin puree, almond butter, agave syrup and pumpkin pie spice. Stir until thoroughly mixed.
• Remove pits from dates if they are not already pitted. Open dates and place on parchment paper on a medium baking sheet.
• Evenly scoop filling into the cavity of each date.
• Add chocolate and coconut oil to a microwave safe bowl. Place in microwave for 15-30 seconds at a time until melted and smooth. Stir in between each to avoid burning. You can also use a different method to melt your chocolate if preferred.
• Place dates one at a time on top of a fork and dip into the melted chocolate until fully covered. Hold the date over the chocolate for a few seconds to allow excess chocolate to drip off then place onto parchment paper.
• Sprinkle a small amount of salt, pumpkin seeds, and additional pumpkin pie spice if desired on top of chocolate covered dates.
• Place dates in refrigerator until chocolate is hardened. Store leftovers in an airtight container in refrigerator.

Notes

• You can make this recipe nut free by swapping the almond butter with sunflower butter.