Almond and chocolate stuffed Medjool dates

Tales of a Kitchen / Almond and chocolate stuffed Medjool dates

Happy Monday! I’ve had such a wonderful weekend, filled with all the little things that bring me joy. A little bit of movies, a little bit (a lot) of reading (I finished The Subtle Art of Not Giving a Fuck & gets my thumbs up), a little bit of cooking, a little bit of walks in the part, home yoga, George cuddles. Aaaand a little bit of work, for good measure.

And I made stuffed dates, among other treats.

Tales of a Kitchen / Almond and chocolate stuffed Medjool dates

Stuffed dates are my go to easy treat. I have tried many combinations, but this one if my all time favorite. They’re gooey, rich, creamy, chocolaty, cruncy – all in one. They’re perfect for movie snacks and for safe keeping in the back of the fridge for emergencies.

For this particular recipe, I was time pressured to make it to the movies in time and I used a stored bought, organic almond-cacao-coconut butter concoction which is delicious. I’ve had it in my pantry for about 4 months and use it when I don’t have time to make my own nut butter. To make your own nut butter, add 1 cup almond butter, 1 cup dessicated coconut and 2 TBSP cacao to a blender or food processor and blitz, scrape the sides, blitz some more, until you get butter.

I always have homemade chocolate in my pantry, so it was easy to get a chunk, melt it and use it. If you are making from scratch, use this recipe.

Hope you enjoy them as much as I did!

Tales of a Kitchen / Almond and chocolate stuffed Medjool dates

Almond and chocolate stuffed Medjool dates

Makes 7 (you can easily double the recipe)

Ingredients

  • 7 Medjool dates, half scored, pitted and left whole
  • 7 teaspoons of your favorite almond butter – you can DIY at home or you can use store bought
  • 7 pecans
  • 100g melted chocolate (recipe here)
  • 7 TBSP crushed roasted hazelnuts or raw crushed almonds

Steps

  1. Core and pit the dates.
  2. Fill them with the nut butter and stick a pecan on top.
  3. Refrigerate them for 5-10 minutes.
  4. Then half dip them in chocolate and then in crushed hazelnuts.
  5. Refrigerate them for another 5 minutes so the chocolate firms up, or refrigerate them until ready to serve.
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