Denise says:

  • These chocolate-coated dates are rich, indulgent, and surprisingly simple to make. Sweet Medjool dates filled with a creamy tahini–pistachio paste, then dipped in dark chocolate for the perfect balance of nutty, bitter, and sweet. Ideal for entertaining or gifting.
  • Preparation Time: 25minutes plus 20 minutes to set
  • Cooking Time: 5 minutes
  •     Makes: 12–16 stuffed dates

Ingredients:

  • 12–16 Medjool dates
  • 120g dark chocolate (70% cocoa is ideal)
  • For the filling:
  • 60g tahini
  • 30g finely chopped pistachios
  • 1–2 tbsp maple syrup or honey (to taste)
  • ½ teaspoon vanilla extract
  • Pinch of sea salt

Method

  1. Make the filling: stir all ingredients together until smooth and thick. If needed, loosen the mixture with ½ teaspoon of warm water.
  2. Prepare the dates: slice each date lengthwise, keeping the date intact on one side, and remove the pit. Spoon or ideally pipe a small amount of pistachio filling into each pitted date and gently close.
  3. Melt the chocolate: Chop the chocolate and melt it gently in a heatproof bowl over simmering water. Alternatively melt in short bursts in the microwave, stirring at intervals until smooth.
  4. Coat the dates: dip each date into the melted chocolate, using a fork to coat evenly. Let excess drip off. Place the coated dates on a tray lined with baking parchment and refrigerate until the chocolate is fully set.
  Store in an airtight container in the fridge for up to 1 week or freeze.
Tagged in: Chocolate, Dates, Moroccan, Mother's day, Pistachio Nuts, Rosh Hashanah, Tahini, Valentines