16 soft medjool dates – seeds removed (if not soft, soak in water for at least 30 minutes and drain)
3/4 cup almonds or pecans – 2-3 per date, depending on size of date
1/2 teaspoon coarse sea salt
INSTRUCTIONS
Cover a medium-size baking sheet with parchment paper.
Remove pits from dates and replace with 2-3 almonds or pecans (use as many as desired, this will vary based on size of date). Make sure the date is wrapped around the nut tightly.
In a double boiler, melt chocolate with coconut oil. Using tongs, dip the dates in the melted chocolate, covering each date completely with chocolate.
Place each chocolate covered date on the baking sheet covered with parchment paper. Sprinkle each date with coarse sea salt.
Place the baking sheet in the fridge for at least 1 hour or until chocolate is firm. These dates will last in the fridge for up to a week. Keep refrigerated.
