Chocolate-dipped stuffed dates

Chocolate-dipped stuffed dates
  • Serves icon Makes 40
  • Time icon Hands-on time 40 min, plus chilling

These jewel-like date treats don’t just look pretty – each houses a cluster of nuts, providing crunch to contrast with the sweet stickiness. They’re one of our must-makes for a celebration – for gifts, parties or just for you.

These vegan chocolate truffles make a thoughtful gift for plant-based friends and family.

Nutrition: per serving

Calories
121kcals
Fat
5g (1.3g saturated)
Protein
2.5g
Carbohydrates
15.6g (14.5g sugars)
Fibre
1.6g
Salt
trace
Calories
121kcals
Fat
5g (1.3g saturated)
Protein
2.5g
Carbohydrates
15.6g (14.5g sugars)
Fibre
1.6g
Salt
trace

Ingredients

  • 40 medjool dates
  • 100g shelled pistachios
  • 100g salted almonds
  • 100g roasted peanuts
  • 3 pinches ground cardamom or cinnamon (optional)
  • 100g dark chocolate, chopped
  • 50g milk chocolate, chopped
  • 25g white chocolate, chopped

Method

  1. Using a small sharp knife, make an incision along each date and remove the stone. Try to work gently so the dates don’t become too squished or misshapen. Put them on a tray as you work.
  2. Stuff one variety of nut into each date, closing up the date around the nuts so they’re completely hidden. Depending on the size of your dates, you should be able to get 2-3 nuts inside each, but don’t stuff them so much that the date can’t close around them. Try to create a roughly equal amount of pistachio, almond and peanut dates and keep them separate.
  3. Whizz the remaining pistachios in a food processor, roughly crush the almonds and roughly chop the peanuts (keep separate). Add a pinch of ground cardamom or cinnamon to the nuts (if using).
  4. Melt the dark chocolate in a heatproof bowl set over a pan of simmering water (make sure the water doesn’t touch the bowl). Dip the almond-stuffed dates into the chocolate to coat them completely, then arrange on a tray lined with baking paper. Sprinkle over some crushed almond. Dip half the pistachio-stuffed dates into the leftover chocolate to cover the seam, then put on the tray to set.
  5. Wipe the bowl clean, then put it back over the simmering water and melt the white chocolate. Drizzle this over the pistachiostuffed dates, then sprinkle with the whizzed pistachios. Finally, melt the milk chocolate in the same way and use this to half-coat the peanut-stuffed dates, sprinkling with chopped peanuts.
  6. Put the dates in the fridge to set firm, then arrange in a box lined with baking paper and wrap. The dates will keep for up to 2 months – don’t let them get too hot in case the chocolate melts.

delicious. tips

  1. Next time: Decorate the dates however you like – we’ve given instructions and quantities to match the image, but feel free to crack out the sprinkles, dried berries or – if you’re looking for glam – gold leaf.

    Scale it up: You can, of course, make as many or few dates as you like.

  2. The dates can be prepared up to 2 months in advance. Keep them covered in a cool place so the chocolate doesn’t melt.

Recipe By

Tom Shingler

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