Chocolate-Dipped Dates with Pistachio Butter

Rich Medjool dates stuffed with creamy pistachio butter and coated in dark chocolate make an elegant, naturally sweet treat. Finished with chopped pistachios and a sprinkle of flaky sea salt, they're perfect for dessert, gifting, or a simple sweet bite with coffee or tea.

Makes 12 dates

Ingredients

12 large Medjool dates, pitted

6 tablespoons pistachio butter

6 ounces vegan dark or semi-sweet chocolate, chopped

2 tablespoons finely chopped pistachios

Flaky sea salt, for finishing

Directions

Line a small plate or baking sheet with parchment paper. Using a small spoon, fill each pitted date with about 1½ teaspoons pistachio butter. Gently press the dates closed and place them on the prepared plate. Refrigerate or freeze the stuffed dates for 15 to 20 minutes to firm up.

Place the chopped chocolate in a heatproof bowl set over a saucepan of barely simmering water, making sure the bottom of the bowl does not touch the water. Stir until smooth and melted. Alternatively, melt the chocolate in the microwave in 20-second intervals, stirring between each interval.

Using a fork, dip each chilled date into the melted chocolate, allowing any excess chocolate to drip off. Return the coated dates to the parchment-lined plate. While the chocolate is still wet, sprinkle the dates with the chopped pistachios and a pinch of flaky sea salt. Refrigerate for 15 to 20 minutes, or until the chocolate is set. Serve chilled or at cool room temperature.

Cook's Notes:

• Any nut or seed butter can be substituted for the pistachio butter. Almond, cashew, and tahini are especially good choices.

• For extra flavor, add a pinch of ground cardamom or cinnamon to the pistachio butter before filling the dates.

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

• If your dates are very firm, soak them in warm water for 5 minutes, then drain and pat dry before filling.