Rich, gooey Medjool dates filled with creamy pistachio spread, coated in dark chocolate and finished with crunchy pistachios and a sprinkle of flaky sea salt. They're incredibly easy to make, naturally indulgent, and perfect to keep in the fridge or freezer whenever you're craving a wholesome sweet treat.
Ingredients
- 450g Medjool dates (about 30)
- Goodstachio Pistachio Spread
- 200g dark chocolate
- 150g roasted pistachios, finely chopped
- Flaky sea salt
Method
- Line a tray or plate with baking paper.
- If using shelled pistachios, remove the shells and finely chop the nuts. Spread the chopped pistachios onto a small plate.
- Slice each Medjool date lengthways down one side and remove the pit.
- Fill each date with ½–1 teaspoon of Goodstachio Pistachio Spread, then gently press the date closed.
- Place the stuffed dates in the freezer until the filling has firmed up. This makes them much easier to coat in chocolate.
- Melt the dark chocolate using a double boiler (or in short bursts in the microwave, stirring between each burst).
- Using two forks, dip each chilled date into the melted chocolate until completely coated. Allow any excess chocolate to drip off before rolling the date in the chopped pistachios.
- Place the coated dates onto the lined tray and finish with a light sprinkle of flaky sea salt.
- Return to the freezer until the chocolate has set.
Storage
Store in an airtight container:
- Fridge: Up to 1 week for a soft, fudgy texture.
- Freezer: Up to 3 months for a firmer, truffle-like treat. Simply enjoy straight from the freezer or allow to soften for a few minutes before eating.
