Chocolate Hazelnut Butter Dates

With a creamy, oozing hazelnut butter centre wrapped in a caramelly, sticky date and rich, bitter dark chocolate, these little pops of goodness are such a satisfying treat! So ridiculously simple, yet so decadent. You can easily double the recipe too! I like to use the softest, most ‘squishy’ dates I can find, and after I fill mine, I freeze them overnight to make them easier to dip… but that waiting game is totally your call!

8 large, fresh medjool dates

8 tsp. hazelnut butter

Sea salt (optional) 

3/4 block 85% chocolate

2 tsp. hazelnut butter

2 tsp. coconut oil

Crushed hazelnuts + sea salt flakes

1.     Line a tray with baking paper and place the dates on top. Slice open the top of each date and remove the seed.

2.     Fill each date with 1 teaspoon of hazelnut butter and some sea salt (alternatively, you can mix some salt into your hazelnut butter beforehand). Place the dates into the freezer to firm up - I like to leave mine overnight.

3.     Half-fill a small saucepan with water and bring to the boil. Break the chocolate into pieces and place into a small metal mixing bowl. Place the bowl over the small saucepan of boiling water. Add the coconut oil and hazelnut butter and stir to combine. Remove from the heat.

4.     Dip each date into the chocolate and place back onto the lined tray and pop back into the freezer for 5 minutes. Remove and drizzle each with some more chocolate before sprinkling over the chopped hazelnuts and/or sea salt fakes. Place into the fridge for 5 minutes to set completely. Enjoy!