Servings: 10
- Mixing bowls
- Kitchen scale
- Measuring spoons
INGREDIENTS
- 10 large Medjool dates/200 grams, pitted and cleaned
- 7 ounces/200 grams dark chocolate, chopped and melted
- 2 tablespoons crushed nuts, pistachios, or shredded coconut for garnish
- 1 tablespoon raw tahini
- 1 teaspoon date syrup
- 1 teaspoon maple syrup
- 2 tablespoons almond flour, optional, to thicken
INSTRUCTIONS
- Slice a small opening along the top of each date and remove the pit. Check that the inside is clean.
- Press gently on the top and bottom of each date to form a heart shape.
- In a small bowl, whisk tahini, date syrup, and maple syrup until smooth. If the mixture is too loose, stir in almond flour a little at a time until it holds shape.
- Cover each date with about 1 teaspoon of the nut caramel, pressing lightly to close.
- Dip each filled date into melted dark chocolate, allowing excess to drip off.
- Place the coated dates on a parchment-lined tray and sprinkle with crushed nuts, coconut, or pistachios.
- Refrigerate until the chocolate is set, about 20 minutes. Serve chilled.