Hazelnut Medjooleries

If you're looking for a delicious healthy snack or gift, that is super easy to make, this is it.

Stuffed with hazelnut butter and cacao, these dates are not just mouth-watering, they're nutritious too.   

Medjool dates have a beautiful caramel flavour, are rich in fibre and antioxidants, whilst the hazelnut in the middle adds a lovely crunch and healthy fats to the mix.

This hassle-free recipe will give you 12 satisfying treats that are perfect for sharing at gatherings, taking on a picnic, enjoying as a pre or post-workout energy booster, or indulging as a guilt-free dessert.

Yes of course you’ve probably guessed that I’ve modelled these on that famous chocolate wrapped in gold foil with a hazelnut in the centre. You can wrap them in gold foil if you want to.

HAZELNUT MEDJOOLERIES
INGREDIENTS

12 Medjools, pitted
3 tablespoons hazelnut butter
1 ½ tablespoons cacao powder
1 ½ teaspoons maple syrup
1 teaspoon vanilla
a pinch fine grain sea salt
12 whole hazelnuts

CHOCOLATE COATING
INGREDIENTS

150g raw chocolate, or dark chocolate
3 tablespoons chopped hazelnuts
3 tablespoons soaked and dehydrated buckwheat (or alternatively, more chopped hazelnuts, puffed quinoa, or rice crispies)

METHOD

1. Begin by pitting each date and making a lengthwise slice down one side, ensuring one side remains attached, creating a hinge-like effect.

2. In a separate bowl, combine the hazelnut butter, cacao powder, maple syrup, vanilla, and salt. Scoop a teaspoon of this mixture and place it into each date's cavity. Then, press a whole hazelnut in the centre.

3. Assemble the stuffed dates on a baking tray lined with parchment paper and refrigerate them as you prepare the chocolate coating.

4. Fill a double boiler with water and gently melt the chocolate. Once melted, stir in the chopped hazelnuts and soaked and dehydrated buckwheat (if using), or puffed quinoa/rice crispies.

5. Remove the dates from the refrigerator and dip each one into the melted chocolate, ensuring they are well coated with the chocolate mixture and crunchy pieces. Set aside to cool and harden.

6. When ready, wrap them in gold foil, or store them in an airtight container. These Hazelnut Medjooleries will last for up to 2 weeks at room temperature in a sealed container, a month refrigerated, or three months frozen.