Cookie Dough Stuffed Dates
Our same epic cookie dough bark meets gooey medjool dates for the ultimate sweet snack.
Simple swaps / additions:
- To make this gluten free, change the rolled oats for almond meal (leave out the blending process).
- Coconut oil for butter.
- Honey for maple syrup
- Dark chocolate for your favourite chocolate
- Dates for any other large dried fruit e.g. apricots, figs or prunes.
Serves: 8
Time: 15 minutes
Ingredients –
8 medjool dates, pitted
100g dark chocolate, melted
Cookie Dough
1 cup oats (GF option: almond meal)
3 tbsp coconut oil, melted
3 tbsp maple syrup
1 tsp vanilla bean paste or extract
½ tsp flakey sea salt
½ cup dark chocolate, roughly chopped
Method –
Start by making the cookie dough. Blend the rolled oats until they form a fine, flour-like consistency, then transfer to a bowl. Stir in the coconut oil, maple syrup, vanilla, sea salt, and chopped chocolate until well combined.
Line a small tray or plate with baking paper. Open the Medjool dates, placing them cut side up. Roll the cookie dough into seven small balls and press one into each date.
Dip each stuffed date into the melted dark chocolate, ensuring a smooth, even coating, then sprinkle with a touch of sea salt.
Freeze for an hour until set, then transfer to an airtight container. These treats can be stored in the freezer for up to two months
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