It’s the day before Thanksgiving… are you still looking for a simple and delicious dessert? That just happens to be healthy???
Well I’m here for ya! I’ve got two healthy dessert recipes that I really love.
First up, if you have a little more prep time, are these gorgeous Salted Dark Chocolate Raspberry Filled Dates!
I’ve been seeing a lot of stuffed dates recipes so I wanted to create a holiday season version. What I love about this recipe is that you can keep the dates in the freezer and serve them immediately – no thawing required!
These dates are so simple to put together, which is key to making a last minute dessert. You just need a couple hours of wait time for the filling to set and for the chocolate coating to set.
These dates are the perfect combo of natural sweetness from the dates, the tang of the raspberry, and a salty hit! Not to mention, there is sugar free chocolate in there… I mean, what’s not to like!
These chocolate-y bites are the perfect make ahead holiday dessert. The ultimate combo of salty, sweet, creamy and fruity!
- 24 large Medjool dates pitted
- 4 oz cream cheese or Neufchâtel
- 1 tbsp organic raw agave nectar
- 3 oz or 85g fresh raspberries mashed
- 4 oz dark chocolate
- 2 tbsp coconut oil
- Kosher salt
Add all filling ingredients to a small bowl and mix well.
To each date, carefully find the slit used to remove the pit. Open the date up like a book and spoon in approx 1 tsp of the filling. Press the halves of the date together.
Place filled dates onto a freezerproof dish and put in the freezer till the filling sets, approx 2-3 hours.
Meanwhile, put chocolate and coconut oil in a small bowl. Melt in the microwave in 30 second increments, stirring well. Take care not to burn the chocolate. Stir till very smooth and no lumps remain.
Place each date in the chocolate coating and spoon chocolate over the date to cover it entirely. Place date back on the freezerproof dish. Sprinkle with salt. Repeat with the other dates.
Store dates in the freezer till ready to serve.
Notes: The chocolate coating will start to melt if left out of the freezer for too long.
Also, Himalayan pink salt can be used instead of kosher salt.