Recipe Index

Ingredients

• HAZELNUT BUTTER:
• 3 cups roasted hazelnuts
• 1 teaspoon vanilla extract
• 1/4 cup maple syrup
• pinch of salt
• OTHER:
• 24 Medjool dates
• 24 whole hazelnuts
• 2 cups milk or semi-sweet chocolate, melted
• 1/2 cup finely chopped hazelnuts
• EQUIPMENT:
• toothpicks
• piping bag or ziplock bag, optional

Method

1. Process the roasted hazelnuts in a food processor until they form a very thick paste.
2. Add the maple syrup, vanilla and pinch of salt and keep processing for a few minutes until the hazelnut butter turns smooth and creamy; if it is loose and warm from processing, chill it briefly to firm up.
3. Split each date open and remove the pit if it has one.
4. Fill each date with hazelnut butter — a piping bag, a zip-top bag or a spoon all work — press a whole hazelnut into the center, and squeeze the date closed at the top.
5. Push a toothpick into each filled date to use as a handle for dipping.
6. Melt the chocolate in the microwave in 30-second intervals, stirring between each, until fully melted, then stir in the finely chopped hazelnuts.
7. Dip each date in the hazelnut chocolate, let the excess drip off, and set it on a parchment-lined tray, repeating with the rest.
8. Chill the dates in the refrigerator or freezer for a few minutes until the chocolate is firm to the touch, pull the toothpicks out, and serve the dates cold.

Prep: 45 min · Total: 1 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data