May 26, 20222 min read

Chocolate Stuffed Dates

Updated: Dec 9

During the Ramadan period, I was always gifted with loads of dates from my lovely Muslim friends. Bless them! I would usually make some sticky toffee pudding with them. But most of the time, I would make these instead.

This is super quick, easy, simple and chocolatelicious. So, there is absolutely no excuse for you not to make these, right? It doesn't have to be perfected coated cos, trust me, it will be gone in an instant! I don't even bother to set them on parchment paper.

I have to stuff the dates with 100% peanut butter from Amazin' Graze. Please use high quality peanut butter and it makes all the difference. On a side note, do not discard the pits. I will show you a recipe shortly. Let's get started with the recipe.

Ingredients:

(Serve 1)

Dates, 14
Creamy Peanut Butter Preferably Pic's or Amazin' Graze
Pecans / Walnuts, 14
Pistachios, 50g
Dried Rose Petals, 2g
High Quality Dark Chocolate Preferably Callebaut or Valrhona 70%, 50g
Coconut Oil, 20g
Pink Himalayan Salt, Pinch

Equipment:

Double Boiler
Food Processor

Directions:

Remove the pits from the dates.
*Do not discard the pits. Here's a video recipe to make a beverage outta them.*
Spread some peanut butter into the dates.
Slide a pecan or walnut into the dates.
Chill in the fridge to set.
Add pistachios and rose petals to a food processor.
Give it a few pulses to coarse ground.
Melt chocolate on a double boiler.
Once the chocolate has melted, remove it from heat and drizzle in the coconut oil.
Mix until well combined.
Remove the stuffed dates from the fridge and dunk them into the chocolate mixture, making sure the dates are fully covered with chocolate.
Place them on a plate lined with parchment paper.
Sprinkle the pistachio mixture over the dates, followed by the Himalayan salt.
Chill in the fridge until fully set.
Enjoy.
*If you have any leftover chocolate and pistachios, mix them together and use them as a spread on some toast. Trust me. It tastes 100x more than Nutella.*