Two ingredients. Five minutes. Zero cooking. Soft, caramel-like medjool dates stuffed with creamy almond butter — the easiest snack you will make all week and the hardest one to stop eating.
Tags: V (Vegan) | DF (Dairy-Free) | GF (Gluten-Free) | No-Bake
Prep Time: 5 minutes | Servings: 10 to 12 pieces
Ingredients
- 10 to 12 medjool dates, pitted
- 4 tbsp Alt Milk almond butter
- A pinch of flaky sea salt (optional but highly recommended)
- A pinch of cinnamon powder (optional)
- 1 tbsp dark chocolate chips or crushed pistachios for topping (optional)
Instructions
- Slice each medjool date lengthwise down the middle and remove the pit carefully. Open it like a little pocket without splitting it fully in two.
- Spoon about half a teaspoon of almond butter into the centre of each date.
- Sprinkle a tiny pinch of flaky sea salt and cinnamon on top if using.
- Add a dark chocolate chip or two, or a few crushed pistachios on top for extra texture.
- Arrange on a plate and serve immediately or refrigerate until ready to eat.
- Store in an airtight container in the fridge for up to 5 days.
Tip: Flaky sea salt on top is not optional — it cuts through the sweetness of the date and makes the almond butter flavour pop in the best possible way. Use medjool dates specifically — they are softer, larger, and far more caramel-like than regular dates, making them perfect for stuffing.
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