These stuffed dates are like nature’s truffles—sweet, rich, and perfect for entertaining or snacking. Each version is indulgent in its own way: one chocolatey and nutty like a Snickers bar, one elegant and fragrant like Dubai, and one espresso-laced and creamy like a plant-based tiramisu.
Takes 25 minutesminutes
Serves 12
Ingredients
Snickers Style (4 dates):
4tsppeanut butter
2tbsproasted peanutsroughly chopped
60gdark chocolatefor coating
Optional: flaky sea salt and peanutsfor topping
Dubai Style (4 dates):
2tbsppistachio butter
1tbsptoasted desiccated coconut
60gdark chocolatefor coating
Optional: crushed pistachiosfor garnish
Tiramisu Style (4 dates):
2tbspalmond butter
1tbspthick coconut yoghurt
½tspespresso powderor instant coffee
½tspmaple syrupoptional
Pinchof sea salt
60gdark chocolatefor coating
Optional: cacao powder or coffee bean for decoration
Instructions
Prep the dates:
Slice each Medjool date along one side and remove the pit, keeping the date intact like a pocket.
Snickers Style
Fill and finish:
Stuff each of the 4 dates with 1 tsp peanut butter and a few chopped peanuts. Close the date gently.
Dip in melted dark chocolate, place on a parchment-lined tray, and sprinkle with flaky sea salt if using.
Chill until the chocolate sets.
Dubai Style
Mix and fill:
Stir 2 tbsp pistachio butter with 1 tbsp toasted coconut until combined.
Fill each of the 4 dates with this mixture and gently close.
Dip in melted dark chocolate and garnish with a sprinkle of crushed pistachios if desired.
Chill until set.
Tiramisu Style
Make the cream filling:
Mix 2 tbsp almond butter with 1 tbsp coconut yoghurt, ½ tsp espresso powder, a pinch of sea salt, and maple syrup if using.
Stir until thick and creamy.
Fill each of the 4 dates with approx. 1 tsp of the mixture.
Dip in melted dark chocolate, then dust with cacao or espresso powder.
Chill until firm.
Notes
Storage
Store all dates in an airtight container in the fridge for up to 5 days. Best served slightly chilled or at room temperature.
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