Dubai Chocolate Stuffed Dates with Pistachio Filling and Drizzled Chocolate Recipe
Dubai Chocolate Stuffed Dates are a delicious and elegant treat that combines the natural sweetness of Medjool dates with a crunchy, creamy kataifi pistachio filling and a smooth chocolate drizzle. Perfect as a healthy dessert, a special Ramadan treat, or a thoughtful homemade gift, these stuffed dates offer a delightful balance of textures and flavors.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 12 stuffed dates
- Category: Dessert
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
Filling
- 1 cup shredded phyllo dough (kataifi), chopped
- 1 tablespoon butter
- 1/2 cup pistachio cream
Dates and Topping
- 12 Medjool dates, pitted
- 1 cup dark chocolate chips (or chocolate of choice)
- Crushed pistachios, for garnish
Instructions
- Prepare Pistachio Filling: Heat a large heavy-duty pan over medium heat. Add the chopped kataifi and butter, cooking while stirring occasionally until the kataifi is golden brown and crispy. Transfer the toasted kataifi to a medium mixing bowl. Add the pistachio cream to the toasted kataifi and gently fold together until evenly combined.
- Melt Chocolate: Place the dark chocolate chips in a microwave-safe bowl. Melt in 30-second intervals, stirring gently between each interval until smooth and fully melted. Alternatively, melt the chocolate using a double boiler on the stovetop, stirring until smooth.
- Stuff the Dates: Line a sheet pan with parchment paper. Arrange the pitted Medjool dates on the sheet pan. Using a teaspoon, fill each date with approximately 1 teaspoon of the pistachio-kataifi mixture. Drizzle the melted chocolate over each stuffed date, then sprinkle with crushed pistachios for a decorative touch.
- Set the Chocolate: Place the stuffed and decorated dates in the refrigerator for at least 15 minutes to allow the chocolate to set and firm up.
Notes
- You can substitute pistachio cream with almond or hazelnut cream if preferred.
- For a dairy-free version, use vegan butter and dairy-free chocolate chips.
- Ensure dates are fresh and soft for easy stuffing.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
