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Saturday Kitchen – Stuffed Dates

Stuffed Dates Fiber Ponts 2+

Medjool dates (not glazed)

Nuts of your choice (Almond, Brazil, and Cashews work nicely. If you are feeling rich, Macadamias are a great choice too)

Optional Dark Chocolate to melt and dip 

Optional desiccated coconut or sea salt flakes to garnish

Slice long ways down the date and seed the Medjool dates (I use these dates because they are soft and juicy). Then select the nuts you wish to use and stuff them in where you took the seed out. 

If you would like to coat them in chocolate then break up a bar of chocolate (I use 85% dark chocolate) and melt it. I use a saucepan with water, bringing that to a boil then keep on a simmer. Placing a glass bowl over the top with the broken chocolate in it and using the steam from the simmering water to heat the bowl and melt the chocolate.  

Please make sure your bowl is toughened glass so it doesn’t shatter with the heat. 

Have a sheet of baking paper laid out on a baking tray to place the dates on once coated. 

Once the chocolate has melted, put the stuffed date in the melted chocolate, roll it to cover, and then using a fork, carefully lift the date out allowing the excess chocolate to drip off back into the bowl. Then place it on the baking paper. Once you have coated the dates, you could sprinkle either desiccated coconut or sea salt flakes over the chocolate. 

Place into the fridge to allow the chocolate to set. 

Then enjoy 🙂

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