Date Pralinés with Cacao Hazelnut Filling

the only treat you’ll ever need

Chewy medjool dates, creamy cacao hazelnut butter, dark chocolate, cacao nibs and sea salt. Is your mouth watering? Yeah, so is mine!

Medjool dates are the better dates if you ask me, all other dates are better for being blended into sauces or rolled into energy balls. 

Servings: 10 dates
Total time: 15 min + 30 min cooling time
 

For the date pralines

 

10 medjool dates

10 heaped tsp cacao hazelnut spread of choice*

100g 85% dark chocolate

2 tbsp cacao nibs

2 tbsp roasted & finely chopped hazelnuts

cinnamon

flakey sea salt

*you can also use hazelnut butter, peanut butter, almond butter or any other sweet spread you like, just make sure that it’s relatively thick and not too runny

Instructions

  1. Start by cutting into the top of each date and removing the pits. Open the dates so that you have enough space to put in the filling, then transfer the dates to a small tray lined with parchment paper. Stuff about 1 heaped teaspoon of the chocolate hazelnut spread into each date.

  2. Melt the chocolate along with the coconut oil over a water bath, then drizzle over the dates.

  3. Sprinkle some hazelnuts, cacao nibs as well as a pinch of flakey sea salt and cinnamon over each date while the chocolate is still melted, then allow the dates to cool in the fridge for at least 30 minutes. The chocolate should be crunchy when you eat them and the dates will be extra fudgy when they straight from the fridge. Enjoy!

  4. Tip: if you have leftover melted chocolate, add some roasted nuts, stir them through until they’re all coated, then spread onto a plate lined with parchment paper and let cool in the fridge. Crunchy nutty chocolate bark is always a good idea and the perfect way to use leftovers!

Judith Gilles