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FOR YOUR TABLE

Nut-Filled Chocolate-Covered Dates

Recipe and photo courtesy of Yvonne Maffei

  • 16 medjool dates
  • 45 g (1½ oz) large walnut pieces, whole almonds or small, whole hazelnuts
  • 170 g (6 oz) semisweet chocolate chips
  • 1 vanilla bean
  • 80 mL (â…“ cup) whole milk
  • Coconut flakes, caramel, lemon zest, sea salt or chopped nuts for topping

    Remove the pit from each date and stuff the centre of each with 1 or 2 walnut pieces, a few hazelnuts or 1 almond. Set aside.

    Using a double boiler or small saucepan, gently melt and stir the chocolate over low heat, using a wire whisk. Meanwhile, cut the vanilla bean in half lengthwise. Scrape out the inside of the bean, and add it to the chocolate. Add the milk and whisk mixture until smooth. Remove from heat.

    Dip each stuffed date fully into the chocolate mixture, then move it to a plate. Work quickly to coat all of the dates with chocolate. Immediately sprinkle each date with your choice of topping. Refrigerate for at least 1 hour, uncovered, or until the chocolate has set. Keep cool until serving. Makes 16 dates.


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