Chocolate Covered Cardamom Coffee Crunch Ice Cream Stuffed Dates (No-Bake)

Pit the dates and place them on a parchment lined quarter sheet.

Spread about 1 tsp of almond butter into each of the pitted dates, ensure not to overfill. Press in about 1/2 tsp of crushed almonds. Spoon the coffee ice cream on top, ensuring it sits right on top of the almonds and doesn’t overflow onto the sides of the dates. Dust the ice cream with ground cardamom. Repeat with the remaining dates and freeze for 1 hour.

While the dates are freezing, melt the chocolate chips and coconut oil together in the microwave in 15 second increments, stirring between intervals until the chocolate is smooth and glossy. Remove the dates from the freezer and dip each date into the melted chocolate, taking it for a swim, ensuring it’s fully enrobed. Let excess chocolate drip back into the bowl and immediately transfer to a pan and sprinkle with crushed almonds & flaky salt before the chocolate hardens (work quickly)!

Place back into the freezer for about 30 minutes. Remove, let thaw for a minute or so, and enjoy!!