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This decadent three-ingredient treat transforms humble dates into luxurious chocolate-covered morsels that taste just like fancy pralines. The combination of creamy pistachio butter, sweet dates, and rich dark chocolate creates an impressive dessert that requires minimal effort.
I first made these for a last-minute dinner party when I had no time for elaborate desserts. They disappeared within minutes, with guests assuming I had spent hours making them rather than mere minutes.
Ingredients
- Dates: Soft sukari variety are ideal for their caramel-like sweetness and soft texture that makes them easy to stuff
- Pistachio butter: Provides a creamy nutty center that balances the sweetness of the dates perfectly
- Dark chocolate: Couverture with 65% cocoa creates a satisfying snap and rich flavor contrast
- Chopped pistachios: Add a beautiful finishing touch and enhance the nutty flavor profile
Step-by-Step Instructions
- Prepare the dates:
- Carefully slice each date lengthwise without cutting all the way through. Gently open them like a book and remove the pit. The dates should remain connected on one side to create a pocket for the filling.
- Fill with pistachio butter:
- Spoon approximately half a teaspoon of pistachio butter into each pitted date. The creamy butter should fill the cavity where the pit was but not overflow. Press the date closed slightly around the filling.
- Melt the chocolate:
- Set up a double boiler by placing a heat-safe bowl over a pot of simmering water making sure the bottom of the bowl doesn't touch the water. Add the chocolate and stir occasionally until completely melted and smooth. Alternatively use a microwave in 30-second intervals stirring between each until melted.
- Coat the dates:
- Using tongs grasp each stuffed date and dip it into the melted chocolate ensuring it gets completely coated. Allow excess chocolate to drip off before placing it on a parchment-lined tray or board.
- Add the finishing touch:
- While the chocolate is still wet sprinkle the chopped pistachios over the dates. Work quickly as the chocolate will begin to set soon after the dates are placed on the parchment paper.
- Chill to set:
- Place the tray of chocolate-covered dates in the refrigerator for at least 20 minutes to allow the chocolate to fully harden and set.
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The pistachio butter is truly the star ingredient here. I discovered it at a specialty food store and immediately knew it would pair beautifully with dates. Its subtle nutty flavor creates a sophisticated taste that reminds me of the handmade chocolates my grandmother would bring back from her European travels.
Making Your Own Pistachio Butter
If you cannot find pistachio butter in stores making your own is surprisingly simple. Toast 2 cups of shelled pistachios in a 350°F oven for 8 minutes until fragrant. Cool slightly then process in a food processor for 8-10 minutes until completely smooth adding a tablespoon of neutral oil if needed to reach your desired consistency. The homemade version has an even more intense flavor that really enhances these stuffed dates.
Storage Tips
These chocolate-covered dates stay fresh in an airtight container in the refrigerator for up to a week though they rarely last more than a few days in my home. The cold temperature maintains the perfect texture contrast between the soft date crisp chocolate shell and creamy filling. For longer storage they can be frozen for up to three months just thaw in the refrigerator for about an hour before serving.
Ingredient Substitutions
While pistachio butter creates the most luxurious filling these dates are wonderfully versatile. Almond butter offers a more subtle nutty flavor while hazelnut butter creates a Nutella-like experience. For those with nut allergies sunflower seed butter works beautifully. The chocolate can also be varied from milk chocolate for a sweeter treat to extra dark for chocolate purists. White chocolate creates a stunning visual contrast especially when paired with dried cranberries instead of pistachios for topping.
Serving Suggestions
These stuffed dates make a beautiful addition to a dessert board alongside fresh fruits cheese and crackers. For an elegant dinner party presentation place two or three on small dessert plates with a light dusting of cocoa powder and a sprig of mint. They pair wonderfully with coffee particularly espresso or a dessert wine like port. I often serve them as part of a Mediterranean-inspired meal where their sweet finish complements the savory spiced dishes that came before.
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Frequently Asked Questions
- → What type of dates should I use?
Sukari dates are ideal because they are tender and naturally sweet, but other soft dates such as Medjool will work as well.
- → Can I make my own pistachio butter?
Yes, you can blend roasted pistachios in a food processor until smooth. Add a touch of oil if needed for a creamier consistency.
- → What type of chocolate is best for coating?
Dark couverture chocolate works best due to its smooth, glossy finish, but baking chocolate or chocolate chips can be used with added coconut oil to thin.
- → How should I store these stuffed dates?
Keep them in an airtight container in the fridge. They stay fresh for up to a week, though they are often eaten much sooner!
- → Can I use other nuts instead of pistachios?
Absolutely! Almond butter, cashew butter, or hazelnut butter can be great alternatives, and you can sprinkle different chopped nuts on top.