Chocolate Covered Pumpkin Stuffed Dates
These Chocolate Covered Pumpkin Stuffed Dates are the perfect Fall pumpkin and chocolate treat made with real food ingredients. Naturally Dairy-free, Gluten-free, Paleo, and Vegan. ( Also peanut-free).
Servings: 10
Ingredients
- 10 Medjool dates pitted
- 1 Tablespoon sunflower seed butter (without added sugar)
- 3 Tablespoons pumpkin puree
- 1/4 teaspoon pumpkin spice
- 1/8 teaspoon cinnamon
- 1/2 cup dairy-free chocolate chips
- 1 teaspoon coconut oil or olive oil
- 1-2 Tablespoons crushed almonds to top the dates with
- sea salt to top to top the dates with
- extra pumpkin pie spice to top the dates with
Instructions
- Remove seeds/pits from dates by cutting a slit along one side of the dates.
- In a small bowl, mix the sunflower seed butter, the pumpkin puree, pumpkin pie spice and cinnamon together.
- Stuff the dates with the pumpkin sunflower seed mixture.
- Mix the chocolate chips with the olive oil and microwave in 30 second increments, mixing well in between each increment. 1 minute should be enough.
- Using a toothpick or a fork, dip each date into the melted chocolate and cover the date with chocolate. Put the chocolate covered date on a platter lined with parchment paper.
- Then quickly sprinkle the date with sea salt, some crushed almonds, and pumpkin pie spice. ( I say quickly because you want to add the toppings while the chocolate is still wet).
- Repeat with all of the dates.
- Put the dates in the fridge to allow the chocolate to set for about an hour ( or in the freezer for 10-15 minutes).
- Store chocolate covered dates in a sealed container in the fridge for up to a week.
Notes
- Instead of sunflower seed butter, you can use almond butter or any nut butter of your choice.
- Instead of pumpkin spice, you can use nutmeg or cinnamon.
- Instead of crushed almonds, you can use any other crushed nut.
Nutrition
Serving: 1date | Calories: 114kcal | Carbohydrates: 14.7g | Protein: 1.9g | Fat: 6.1g