Chocolate-Dipped Stuffed Dates with Nuts

• Dates: 12 to 15 large Medjool dates, soft, plump, and pitted
• Nuts Whole roasted almonds, Filling, walnuts, or hazelnuts (one for each date)
• Nut Butter : 2–3 tablespoons of peanut butter, Optional booster, almond butter, or hazelnut spread
• Chocolate: 1 cup dark or semi-sweet chocolate chips, plus 1 tsp coconut oil or olive oil to help it melt smoothly
• Toppings: Crushed pistachios, chopped almonds, or a sprinkle of flaky sea salt

Instructions

1. 1
   Prep the Dates: If your dates aren't pre-pitted, make a lengthwise slit down one side of each date and gently remove the pit, being careful not to cut all the way through.
2. 2
   Optional: Add a small half-teaspoon of your favorite nut butter into the cavity of each date. Press a whole nut (an almond, hazelnut, or walnut half) right into the center of each date. Pinch the date closed around the filling.
3. 3
   Melt the Chocolate: Combine your chocolate chips and oil in a microwave-safe bowl. Microwave in 15-to-20-second intervals, stirring in between until completely melted and smooth (alternatively, use a double boiler).
4. 4
   Dip: Drop each stuffed date into the melted chocolate. Use a fork or spoon to roll it around until fully coated. Let any excess chocolate drip off.
5. 5
   Top & Set: Place the coated dates onto a tray lined with parchment paper. Immediately sprinkle the tops with crushed pistachios, extra nuts, or a pinch of flaky sea salt.
6. 6
   Chill: Place the tray in the refrigerator or freezer for 15–20 minutes until the chocolate shell hardens.