Pistachio Butter & Chocolate Stuffed Dates
A naturally sweet treat you can feel good about, these pistachio butter & dark chocolate stuffed dates are rich, satisfying, and made with just a handful of real ingredients. Perfect for when you want something a little fancy without too much fuss.
Ingredients
Pistachio Butter
- 190 g FreshLife Pistachio Kernels 3 x 70g bags in total for the recipe
- Kosher salt to taste
Chocolate covered stuffed dates
- 400 g FreshLife Silver Platter Medjool Dates 2 x bags
- 200 g GuyLian Intense Dark Chocolate Tablets 2 x blocks
- 30 g FreshLife Pistachio Kernels roughly chopped, for garnish
Instructions
- Roast the pistachios: Preheat the oven to 170°C. Spread 190g pistachios on a tray and roast for 5 minutes. Give them a toss and roast for another 3 minutes. Remove and let cool for 10 minutes.
- Make the pistachio butter: Add the roasted pistachios to a blender or food processor. Blitz, stopping often to scrape down the sides. It will go from crumbs to clumps to a smooth butter - keep going! Season with salt to taste.
- Prepare the dates: Slice each Medjool date lengthwise without cutting all the way through. Remove the pit. Fill each date with about a teaspoon of pistachio butter. Place the stuffed dates onto a lined tray & chill in the fridge for 15 minutes to firm up.
- Melt the chocolate: Break the chocolate into pieces and melt in the microwave in short bursts, stirring every 10-20 seconds, until smooth.
- Dip and garnish: Using two forks, dip each date into the melted chocolate and roll gently to coat. Place on a lined tray and sprinkle with chopped pistachios.
- Transfer the tray to the fridge and chill until the chocolate sets. Store in an airtight container in the fridge. Enjoy!
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