30 minutes + chilling time
12
All Year

A simple, indulgent, yet healthy little treat for the holidays, or anytime! Soft and sweet medjool dates are stuffed with an almond, coated in melted chocolate, and then sprinkled with flaky sea salt. These make great edible gifts!

Method

1. Using a small paring knife, carefully cut a slit lengthwise in each date. Remove the pit. Place an almond in each date and gently press the date closed. Place the stuffed dates on a plate and refrigerate for 30 minutes.
2. Using a double boiler, melt the chocolate in a heatproof bowl until smooth, glossy and fluid. Remove chocolate from the heat. Using a fork, carefully roll each chilled date in the chocolate until fully coated. Remove any excess chocolate from the bottom of the date and place on a parchment lined baking sheet. Repeat with the remaining chilled dates.
3. Place the dates in freezer until the chocolate is set and no longer glossy (about 10- 15 minutes). Remove the dates from the freezer and, using the tines of a fork or a small piping bag, drizzle any remaining chocolate over the top of the dates. Note: you may need to reheat the chocolate slightly to get a good drizzle. Sprinkle the top of each date with sea salt flakes.
4. Place the finished dates back into the freezer for their final set up (about 15 minutes). Allow to sit at room temperature for at least 10 minutes before serving.

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