Chai Spice Stuffed Dates (Print Version)

# Ingredients:

→ Base

01 - 15 medjool dates, pitted
02 - 120g almond butter (unsweetened, no oil or salt)

→ Spices

03 - 1 tsp chai spice blend
04 - 1 tsp ground cinnamon

→ Coating

05 - 250g stevia-sweetened chocolate chips
06 - 1-2 tbsp coconut oil

# Instructions:

01 - In a small bowl, thoroughly combine the almond butter with chai spice and cinnamon until well incorporated.
02 - Slice each date lengthwise carefully, creating a pocket while keeping the date intact. Remove all pits.
03 - Spoon 1-2 teaspoons of the spiced almond butter mixture into each date cavity. Press gently to close.
04 - Arrange the stuffed dates on a parchment-lined tray and freeze for 2-3 hours until firm.
05 - In a small saucepan over low heat, gently melt the chocolate chips with coconut oil, stirring frequently until smooth.
06 - Using a fork, dip each chilled date into the melted chocolate, ensuring complete coverage. Return to the parchment-lined tray.
07 - Allow chocolate to set completely before serving. Store in refrigerator for up to one week.

# Notes:

01 - For best results, ensure dates are at room temperature before slicing, but thoroughly chilled before dipping in chocolate.
02 - If chai spice blend is unavailable, combine equal parts cardamom, ginger, cinnamon, cloves, and a pinch of black pepper.

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