Chocolate-dipped Stuffed Dates
Chocolate-dipped Stuffed Dates is a modern Fusion recipe for a classic snack of nut stuffed dates coated in chocolate that are great for Christmas, Easter or Ramadan. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Chocolate-dipped Stuffed Dates.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Makes:
40
Rating: 
Tags : Vegetarian RecipesFusion RecipesFusion Recipes
I didn't used to be a big fan of dates... then I lived in South Africa and occasionally picked up some fresh medjool dates. Suddenly I was a convert. This is a vegetarian recipe for dates dipped in chocolate that make a great Christmas treat. They are also wonderful at Easter time and for breaking the Ramadan fast or as a starter during the Eid-al-Fitr feast.
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:
Using a small sharp knife, make an incision along each date so you can remove the stone. Try to work gently so the dates don’t become too squished or misshapen. Transfer them on a plate as you work.
Stuff one variety of nut into each stoned 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 in so much that the date can’t close around them. Try to produce a roughly equal amount of pistachio, almond and peanut dates and keep them separate.
Place the remaining pistachios in a food processor and whizz to break them up, roughly crush the almonds and coarsely chop the peanuts (keep separate). Add a pinch of ground cardamom or cinnamon to the nuts.
Melt the dark chocolate in a heatproof bowl set over a pan of simmering water (make sure the water doesn’t touch the bowl) or in a microwave. 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 transfer to the tray to set.
Wipe the bowl clean, then put it back over the simmering water and use to melt the white chocolate. Drizzle this over the pistachio-stuffed dates, then sprinkle with the pistachio pieces. Finally, melt the milk chocolate in the same way and use this to half-coat the peanut-stuffed dates, sprinkling with chopped peanuts.
Transfer the dates to your refrigerator, allowing them to set firm, then arrange in a box lined with baking paper and wrap.
The dates will keep for up to 2 months – just don’t let them get too hot in case the chocolate melts.