Description

Medjool dates filled with pistachio butter and toasted coconut, coated in dark chocolate, and finished with ground pistachios and sea salt. A gluten-free take on Dubai chocolate, with toasted coconut adding texture and flavor to the pistachio filling.

Ingredients

1/2 cup shredded coconut
16 Medjool dates
Sea salt flakes, to taste
1/2 cup pure pistachio butter
Vanilla, to taste (see Notes)
150 g dark chocolate (above 85% cacao)
1/2 teaspoon coconut oil
A few tablespoons ground pistachios, for topping and optionally adding to the filling

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Instructions

Toast the coconut: Place the shredded coconut in a dry skillet over medium heat and toast until golden and fragrant. Reserve a little for sprinkling over the dates.
Prepare the dates: Cut a slit along one side of each date, remove the pit, and gently open it without separating the two halves. I like to sprinkle a few sea salt flakes inside each one. If you enjoy the combination of caramel-like sweetness, dark chocolate, and sea salt, you might like this extra touch.
Make the filling: Mix the pistachio butter with the toasted coconut, leaving the reserved coconut aside. If your pistachio butter is unseasoned, add a little vanilla and sea salt to taste. The salt brings out the flavors and balances the sweetness of the dates. For more texture, you can also mix in a little ground pistachio. You can taste and adjust as you go.
Fill the dates: Spoon about 1 teaspoon of filling into each date. Line a plate or shallow container with parchment paper, making sure it will fit in your freezer. Place in the freezer while the chocolate is melting.
Melt the chocolate: Melt the dark chocolate over low heat in a small saucepan. Stir in the coconut oil for a glossier finish. A small, narrow pan makes it easier to dip the dates. Let the chocolate cool slightly until it is still fluid but no longer too warm.
Coat and decorate: Dip each filled date into the melted chocolate and place it on a plate or shallow container lined with parchment paper (again this one should fit in the freezer, too). Immediately sprinkle with ground pistachios and a little reserved toasted coconut, before the chocolate sets.
Freeze and store: Once all the dates are coated, place the plate in the freezer until the chocolate has set. Transfer the dates to a container and store in the freezer. I like to place them in mini paper muffin cups for easier handling.

Notes

Pistachio butter: I use homemade pistachio butter seasoned with a pinch of sea salt flakes and vanilla. You can buy pure pistachio butter online, or from stores. Usually it comes unseasoned, so you can season it with vanilla and sea salt before making the filling.

Date size: Some Medjool dates are quite large and may require extra filling. If needed, prepare a little extra filling using more pistachio butter and toasted coconut.

Extra chocolate: For easier dipping, you can melt 200 g of chocolate instead of 150 g. Pour any leftover chocolate into a small rectangular container lined with parchment paper, sprinkle with ground pistachios and sea salt, and let it set into pistachio bark. You can also use leftover melted chocolate to make hot chocolate.

Serving: Enjoy straight from the freezer for a firmer bite, or leave at room temperature for about 10 minutes to soften. The chocolate may soften further when carried around at room temperature.