Pistachio Dates Dipped in Chocolate (Print version)

Soft dates filled with pistachio butter, dipped in dark chocolate, and finished with chopped pistachios.

# Ingredients:

For the dates

01 - 18 soft Medjool or Sukari dates, pitted

02 - 9 teaspoons pistachio butter, about 1/2 teaspoon per date

For the coating

03 - 5 oz (140 g) dark chocolate, chopped, or dark chocolate chips

04 - 1 teaspoon coconut oil, optional

05 - 1/4 cup (30 g) chopped pistachios

06 - 1/4 teaspoon flaky salt, optional

# Instructions:

01 - Line a tray with parchment paper. Slice each date lengthwise on one side, remove the pit, and keep the date attached on the bottom like a pocket.

02 - Spoon about 1/2 teaspoon pistachio butter into each date. Press the sides gently so the filling sits inside without spilling out.

03 - Melt the chocolate with coconut oil in a microwave-safe bowl in 20-second bursts, stirring between each burst, until smooth. You can also melt it over a double boiler.

04 - Dip each filled date into the melted chocolate. Lift with a fork and tap gently so excess chocolate drips off, then place it on the parchment-lined tray.

05 - Sprinkle the wet chocolate with chopped pistachios and a tiny pinch of flaky salt. Refrigerate for 20-30 minutes, until the chocolate is firm.

06 - Serve chilled or let the dates sit at room temperature for 5 minutes for a softer center.

# Good to know:

01 - Chill time is about 20-30 minutes and is not included in prep time.

02 - Use dairy-free dark chocolate if you need the recipe to stay vegan.

03 - Store in an airtight container in the refrigerator for up to 1 week.

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