I developed this recipe when I wanted low-sugar desserts, and it’s my new favorite treat!. Dates have a low glycemic index although they are high in sugar. They also have sizable fiber content that slows digestion, preventing blood sugar spikes. Research suggests pairing with a protein like peanut butter helps prevent sugar spikes as well. (I’m not sure what it would say about the chocolate, but it is bittersweet.)

Look for Medjool pitted dates. They should be wrinkly but not totally dried. They should still be plump. Almond butter can separate, so it’s important to mix the oil into the almond butter until it is smooth and refrigerate for a few minutes to firm it up. You can fill the date using a small teaspoon or a piping bag with a small round piping tip.

It’s easy to cover the dates with the melted chocolate by using a fork to hold the date and then drizzle the melted chocolate all over the date placed over the chocolate Pyrex measuring cup. There is no waste that way, and you’ll have just enough chocolate to cover all the dates.

The finishing touch is a sprinkle of sea salt or smoked sea salt on the top. In the last month I have been testing these and offering tastes to family and friends, all who have given this recipe a resounding thumbs up. Serve this after dinner with espresso or pop one in your mouth when you feel low energy.

Chocolate Almond Dates

Makes 12 dates

12 medium same sized pitted Medjool dates

3/4 cup almond butter, slightly chilled until firm

3 1/2 ounces 70% dark bittersweet chocolate, cut up into small pieces

Sea or smoked sea salt, optional

1. Place the soft dates on a parchment-lined sheet pan. Cut the top or bottom off each date. With your index finger open up the center so there is a small opening.

2. Place the firm almond butter in the well of the date just to the top either with a piping bag or a small teaspoon. Place dates on sheet pan.

3. Meanwhile, place the chocolate pieces in a Pyrex measuring cup and microwave for 1 minute. Stir the chocolate and microwave in 20 second increments until it is completely melted.

4. Place a date on a fork and hold it over the chocolate. Spoon the chocolate all over the date, letting excess chocolate drip back into the chocolate bowl. Transfer the date back to the sheet pan. Repeat with remaining dates. Sprinkle with sea salt or smoked sea salt, if desired. Refrigerate until chocolate is firm.

Arrange on a pretty plate or platter and serve.

Recipe note: These can be made a week ahead, covered and refrigerated. Remove from refrigerator 30 minutes before serving.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)

©2026 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.