Chocolate-coated date and hazelnut bites
Total time1 h Preparation 25 min · Cooking 5 min · Chilling 30 min How this time is calculated
Preparation excluding the indicated waiting: 25 min · Cooking: 5 min · Chilling: 30 min.
Approximate total. Some tasks can overlap; check the steps before planning. Waiting does not require continuous work.
Servings16
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 1 h Preparation 25 min · Cooking 5 min · Chilling 30 min How this time is calculated
Preparation excluding indicated waiting: 25 min · Cooking: 5 min · Chilling: 30 min. Approximate total; some tasks can overlap. Waiting does not require continuous work.
Recipe characteristics
View full classification 12 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Dessert
Dessert · Afternoon snack
30 to 60 minutes
Method
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Open the Medjool dates and check that all pits have been removed. Weigh 200 g of flesh and chop it. Divide the toasted hazelnuts: reserve 16 whole nuts, about 20 g, for the centres; finely chop another 20 g and keep 60 g for the mixture. Line a tray with baking paper.
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Grind the 60 g of hazelnuts finely in a food chopper. Add the dates, peanut butter and unsweetened cocoa powder. Pulse, scraping down with a spatula while the appliance is unplugged, until the mixture holds together when pressed. Work in batches if the chopper is small.
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Divide the mixture into 16 equal portions. Flatten each one in your palm, put a whole hazelnut in the centre and close the mixture around it. Roll into a ball without gaps, then roll in the chopped hazelnuts so they stick.
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Chop the 70% dark chocolate and put it in a dry microwave-safe bowl. Heat at medium power in 20–30-second intervals, stirring between them, until almost melted; stir until smooth using the residual heat. Keep water out and do not let it burn.
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Coat the balls one at a time in the melted chocolate using a fork and spoon. Let the excess drip off and set them apart on the lined tray. Refrigerate for about 30 minutes, or until the coating is firm, to make 16 bites.
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