
Dubai chocolate dates
- Cassie Best
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Makes about 40
Easy
Prep: 25 mins
Cook: 5 mins
plus chilling
A star rating of 5 out of 5.1 ratingRate
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Transform trending Dubai chocolate flavours and textures, including crisp kadayif (shredded filo) pastry and pistachio-tahini cream, into an edible gift with these chocolate-dipped dates
Freezable
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
500g medjool dates
-
70g toasted kadayif pastry
(available online or in specialist shops)
-
180g pistachio crème or paste
-
2 x 100g bars of dark chocolate
roughly chopped
-
20g shelled pistachios
roughly chopped
-
pinch of sea salt flakes
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Nutrition: Per serving
- kcal96
- fat3g
- saturates1g
- carbs15g
- sugars13g
- fibre1g
- protein1g
- salt0.04g
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Method
-
step 1
Cut a slit down the centre of each date and remove the stones. Mix the kadayif pastry and pistachio crème together, then spoon about 1 tsp of the mixture into each pitted date.
-
step 2
Put the chocolate in a heatproof bowl and melt in short bursts in the microwave, or over a pan of simmering water, making sure the bowl doesn’t touch the water. Dip the tops of the dates into the melted chocolate, covering the filling, then transfer to a plate or tray lined with baking parchment. Sprinkle over the chopped pistachios and sea salt flakes, then chill until set, about 30 mins-1 hr.
-
step 3
Package the dates in boxes to give as gifts or enjoy with coffee. Will keep in a box or container in a cool place for up to a week. Or, freeze in a single layer on the tray until solid, then transfer to a freezerproof bag and keep for up to three months.
Recipe from Good Food magazine, Christmas 2025
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A star rating of 5 out of 5.1 rating
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