Dates Stuffed With Hazelnuts And Chocolate Food

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DATES WITH HAZELNUTS



Dates With Hazelnuts image

Medjool dates are nature's candy. They have a soft, creamy, slightly chewy texture and are filled with fiber, potassium, magnesium and other minerals. A pinch of flake salt enters as a background note, adding a lingering taste that rounds out the sweetness.

Provided by Angelas Heaven

Categories     Dessert

Time 40m

Yield 20 serving(s)

Number Of Ingredients 4

20 medjool dates
40 hazelnuts
1 cup dark chocolate
1 tablespoon flake salt

Steps:

  • Take a date, make a vertical cut deep enough to remove the pit, but not so deep as to cut the date in half. Discard the pit.
  • Stuff each date with two hazelnuts and dip it in melted chocolate.
  • Roll each to cover completely and then lift out with a fork letting the excess chocolate drip off before placing on a parchment lined baking sheet.
  • Sprinkle flake salt on top of each chocolate covered date when they are almost dry. If you sprinkle the salt too early when the chocolate is too wet the salt will become slightly brown.
  • Store the stuffed dates in an airtight container in the fridge, but bring them to room temperature before serving to heighten the taste of the chocolate.
  • Package them up in a pretty box and you have homemade gift that's sure to be remembered.

Nutrition Facts : Calories 54.9, Fat 3.6, SaturatedFat 2.1, Sodium 350.6, Carbohydrate 7.3, Fiber 1.7, Sugar 4.6, Protein 1.1

DATES STUFFED WITH HAZELNUTS AND CHOCOLATE



Dates Stuffed With Hazelnuts and Chocolate image

This recipe from chef Matthew Pope of Zelda's Sweet Shoppe in Skokie makes a perfect "new fruit" dish for the second night of Rosh Hashanah. Tradition calls for eating seasonal fruits during the Jewish new year. But, as the old commercial said, you don't have to be Jewish to love these. You will have extra hazelnut paste, if you have been able to resist eating it while you stuff the dates.

Provided by Chef Kate

Categories     Dessert

Time 30m

Yield 30 stuffed dates

Number Of Ingredients 7

1/3 cup hazelnuts, finely chopped
1/2 cup bittersweet chocolate, finely chopped
30 dates, fresh
1 3/4 cups chopped hazelnuts
2 egg whites
1 cup confectioners' sugar
1 teaspoon hazelnut-flavored liqueur (optional)

Steps:

  • First, make the hazel nut paste by combining the 1 3/4 cup chopped hazelnuts, egg whites, confectioners' sugar and hazelnut liqueur (optional) in a food processor to form a paste (Mixture can be refrigerated, covered, up to 2 weeks).
  • Heat oven to 350 degrees. Place hazelnuts on a baking sheet; toast in oven until lightly browned, 3-5 minutes, watching closely so they don't burn. Set aside to cool.
  • Meanwhile, slice each date on one side to form a pocket; set aside.
  • Mix 1/3 cup hazelnut paste and chocolate in a bowl; spoon the hazelnut/chocolate mixture into each date. Sprinkle chopped hazelnuts over the filling.
  • Serve or refrigerate up to 1 week.

Nutrition Facts : Calories 99, Fat 5.7, SaturatedFat 0.4, Sodium 3.9, Carbohydrate 11.8, Fiber 1.6, Sugar 9.6, Protein 1.8

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