Decadent Nut Butter-Stuffed Dates
I made my own nut butter here using roasted almonds and walnuts, but you can absolutely use a good store-bought one if that’s easier. If you are making it from scratch, lightly toasting the nuts first makes all the difference, it brings out that deep, nutty flavour and makes everything taste so much richer. And always, always add a good pinch of flaky sea salt… there’s honestly nothing worse than bland nuts 😂
You can use whatever nut butter you love, but I’m very team crunchy here, that extra texture just takes it to another level.
I also love keeping these in the freezer and eating them straight from there. They go extra firm and chewy, which slows you down a bit and turns it into more of a moment, rather than something you just rush through. So good.
Makes 18 bites.
Gluten-free, Dairy-free, Vegan.
Ingredients
18 Medjool dates
1 to 1½ cups nut butter (crunchy is best — try homemade roasted almond and walnut or peanut)
200g dark chocolate (I used 85%)
Flaky sea salt, to garnish
Crushed nuts, to garnish (optional)
Method
SLICE each Medjool date lengthwise on one side and remove the pit, keeping the date intact to form a pocket.
FILL each one with a spoonful of nut butter and place on a lined tray. Freeze for at least 1 hour to firm up.
MELT the dark chocolate in a heatproof bowl over simmering water or in the microwave in short bursts, stirring until smooth.
DIP each frozen date into the chocolate and place back on the tray. Sprinkle with flaky sea salt and crushed nuts before the chocolate sets.
LEAVE to set at room temp or chill in the fridge until firm. Store in the fridge for up to 2 weeks or freeze for up to 2 months.
