7 ingredients. 10 minutes. One mouth. Okay…maybe more. I will share these, but I have only just made them so I (conveniently) haven’t had time yet. I will. I will, I will, I will.
What I love about these is that there’s no fuss. They don’t need to be cooked or baked, there’s no mixing or whisking or beating or whipping or any of that culinary jazz – it’s all about the stuffing and the dipping. Stuffing with almond butter; dipping in molten chocolate. This is the kind of pudding for those days when you really can’t be bothered to actually make anything, but you damn sure want to eat it! You know, those days when you reach for the peanut butter and a piece of chocolate and just kick back to watch another episode of Orange Is The New Black.
This dessert is almost just as lazy as taking a piece of dark chocolate and smothering it in peanut butter. It’s a deceptively sophisticated version of an very simple idea. And I love it!
I made these last night after a delicious chickpea and kiri squash curry (recipe to come!). I was lying down on my sofa with a nicely stuffed belly, reading my Aviva Romm herbal book. After about 10 minutes I walked to the kitchen to make a cup of tea and then I got that post-dinner urge for something sweet. Now, just to show how simple this recipe really is, please note that I was feeling tired and very full and I really couldn’t be bothered to make a pudding. But before I knew it, I was slicing open dates, stuffing with almond butter, melting cocoa-butter with coconut oil and mixing in cocoa powder and honey, then dipping dates…It all happened so quickly and before you can say ‘chocolate covered dates stuffed with almond butter’, I was back on the sofa licking a pair of very sticky and chocolate-y hands!
So the next time you don’t have time to make a dessert, are too tired, or too full or just too lazy, then I hope you will consider making these! Same goes even if you are none of the above:). Enjoy!
- – 10 medjool dates
- – 10 tsp almond nut butter (or cashew or peanut)
- – 50g cocoa butter
- – 30g coconut oil
- – 3 tsp maple syrup/honey
- – 2.5 tbsp cocoa powder
- – 1/4 tsp vanilla essence
- – make a slit in each date and stuff with a tsp of the nut butter
- – try to close the date back up into a little parcel
- – to make the chocolate simply melt the coconut oil and cocoa butter together over a bain marie (a bowl placed over a saucepan with simmering water in it).
- – once melted remove from the heat and add the honey and cocoa butter. Stir until glossy and smooth.
- – take each date and dip it in the chocolate before placing on a lined baking tray.
- – once you have done this for all the dates put the baking try in the freezer for 5 minutes to set.
- I like to keep these in the freezer – the chocolate has a real crispness on the outside and the date doesn’t freeze, it just goes harder like toffee. If you prefer however you can store them in the fridge for a slightly more squidgey result!