makes 12 dates | 30 minutes (mostly setting time)
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baby cookie scoop (optional)
small microwave safe bowl for melting chocolate
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Storing: these last great for up to about a month in the freezer in a sealed bag - bonus points if you want to wrap them in individual sheets of parchment. I love making a bunch at a time to have on hand every night. You can eat them straight from the freezer as the dates don’t fully harden, but best if you let them sit out for a few minutes first. I don’t love them stored in the fridge as they get a bit mushy.
If you have leftover chocolate: place into ice cube trays and freeze for future use.
Do I need to use coconut oil? yes as this makes the chocolate so much easier to manage when dipping in the dates, otherwise it hardens too quickly and your chocolate will be way too thick. You cannot taste it so I don’t recommend any other oil as it won’t work the same since coconut oil changes to a solid when room temp.
Make this gluten-free: ✅
Make this dairy-free: ✅
12 medjool dates
1/2 cup Kataifi
1/2 cup pistachio cream
250 g dark chocolate (1 bag of chocolate chips)
1 tbsp coconut oil
Prep your dates
rip open each date and remove the pit. Place onto a parchment-lined sheet tray.
Fill your dates
to a small bowl, mix together 1/2 cup pistachio paste and 1/2 cup Kataifi. Mix well. Drop a about 1 tsp of mixture into each date. Freeze for 10+ minutes.
Melt chocolate
add chocolate to a small, microwave-safe bowl with 1 tbsp coconut oil. Heat in 30-second increments, stirring well each time, until fully melted.
Assemble
remove dates from freezer and drop into melted chocolate. Use a fork to flip and scoop out, dripping off excess chocolate. Place back on sheet tray. Sprinkle with flaky salt and return to freezer for at least 5 minutes. Enjoy immediately or store in freezer for up to 1 month.
⚠️ Important Note: if a substitute isn't listed below, I don't recommend omitting or replacing that ingredient, as it will significantly alter the final dish.
medjool dates: you can use any kind of date here, I just love medjool as they’re softer and easier to squash/work with.
dark chocolate chips: same here, you can use milk chocolate if you prefer but I like the dark for the “kinda healthy” of it and it balances the sweetness of the sweet date + the pistachio cream
flaky salt: your call here, I love salt on everything but you can skip!
pistachio cream: this and the Kataifi are the essence of the dubai chocolate but you can sub it for peanut butter or any nut butter.
Kataifi: this gives things a nice crunch but if you can’t find it you can sub finely chopped pistachio pieces.
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