METHOD
STEP 1:
Halve and de-pit the medjool dates. Set aside while you prepare the filling and the chocolate coating.
STEP 2:
Crush the pistachio nuts with a pestle and mortar until fine. Melt the cacao butter, and then combine with the pistachio nuts, matcha powder, maple syrup and vanilla extract in a bowl. Mix until it forms a nice sticky paste. You may need to add more crushed nuts or more/less cacao butter to get the right consistency and texture. Keep in mind the cacao butter will solidify the mixture in the fridge.
STEP 3:
To make the chocolate coating, melt Cacao paste and Cacao butter in a 2:1 ratio. Make enough to cover the amount of dates you have. For example add 2 handfuls of Cacao paste and 1 handful of Cacao butter - and melt the two ingredients together in a bowl with the maple syrup.
STEP 4:
With the filling and chocolate coating ready, fill each date with the pistachio butter filling then dip the filled date in the chocolate and place on a lined baking sheet. Do this for all the dates. Top each date with a light dusting of Matcha powder and salt flakes and place in the fridge to settle for 15 min.
INGREDIENTS
- 400g punnet medjool dates
- Salt flakes (optional topping)
PISTACHIO MATCHA BUTTER FILLING
- 100g shelled roasted pistachio nuts
- 3 large chunks Cacao butter
- 1 tsp Matcha powder
- 3 Tbsp maple syrup
- 1 tsp vanilla extract
CHOCOLATE INGREDIENTS
- 2 part Cacao paste
- 1 part Cacao butter
- 2-3 Tbsp maple syrup / honey
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