Dubai Chocolate Stuffed Dates
These sweet dates are filled with a crunchy pistachio center and covered in chocolate for a treat that feels really special.
recipesbynani.comI have been seeing these Dubai chocolate treats everywhere lately, and I just had to try making a version with dates. They are so satisfying because you get that soft and caramel like date texture mixed with a really crispy pistachio filling. It is like a candy bar but made with wholesome fruit.
The secret to that amazing crunch is the kataifi pastry. Make sure to toast it until it is a deep golden brown so it stays crispy even after you mix it with the pistachio cream. It only takes a few minutes on the stove but it makes all the difference in the world.
🧺 Ingredients
- 12 large Medjool dates
- 1/2 cup kataifi pastry, finely chopped
- 1 tablespoon unsalted butter
- 1/4 cup pistachio cream or pistachio butter
- 1 tablespoon tahini
- 1 cup milk chocolate or dark chocolate chips
- 1 teaspoon coconut oil
- 2 tablespoons crushed pistachios for garnish
- Flaky sea salt for garnish
👩🍳Instructions
- 1
Carefully slice the dates lengthwise to remove the pits, making sure not to cut all the way through so you have a little pocket for the filling.
- 2
Melt the butter in a small pan over medium heat. Add the chopped kataifi and stir it constantly until it turns a lovely golden brown and feels very crunchy.
- 3
In a small bowl, mix the toasted kataifi with the pistachio cream and tahini until everything is well combined and forms a thick paste.
- 4
Spoon about a teaspoon of the pistachio filling into the center of each date and press the sides together slightly to hold the filling in place.
- 5
In a microwave safe bowl, combine the chocolate and coconut oil. Heat in 30 second bursts, stirring in between, until the chocolate is completely smooth.
- 6
Dip each stuffed date into the melted chocolate using a fork, or simply drizzle the chocolate over the top if you prefer a lighter coating.
- 7
While the chocolate is still wet, sprinkle on the crushed pistachios and a tiny bit of flaky sea salt.
- 8
Place the dates on a tray lined with parchment paper and put them in the fridge for about 20 minutes until the chocolate is firm.
💡 Tips
Store these in an airtight container in the refrigerator for up to one week to keep the filling crunchy. For the best flavor, let them sit at room temperature for five minutes before you eat them.
Made this recipe? Let us know how it went.
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