Dubai Chocolate Dates
Dubai Chocolate but make it crunchy AND chewy! This is the most delicious combination, you won’t miss the chocolate bar!
Ingredients
- 24 whole24 whole24 whole Medjool Dates, pitted
- 3 cups3 cups3 cups Phyllo Dough, shredded (kataifi)
- 0.25 cup0.25 cup0.25 cup Unsalted Butter
- 1.25 cups1.25 cups1.25 cups Pistachio Butter, I use raw
- 2 Tbsp2 Tbsp2 Tbsp Tahini
- 1.5 cups1.5 cups1.5 cups Pascha 55% Organic Vegan Semi-Sweet Dark Chocolate Chips
- 0.25 cup0.25 cup0.25 cup raw Pistachios, crushed, for topping
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Take 24 medjool dates (feel free to cut the recipe in half), cut them open and remove pits.
- Chop the shredded phyllo dough into fine pieces.
- Add the unsalted butter into a sauce pan and melt.
- Once melted, add the shredded phyllo dough and cook until golden brown.
- Transfer toasted phyllo dough to a bowl.
- Add the pistachio butter and tahini, mix until fully combined
- Fill each date with the pistachio filling and refrigerate.
- Melt chocolate with a little bit of avocado oil to thin out. Remove dates from refrigerator then top with melted chocolate.
- Top with chopped pistachios and flakey salt if desired and enjoy!
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My Notes:
About This Recipe
Show nutritional information
Coconut Free Desserts Egg Free Nightshade Free Other Pescetarian Shellfish Free Sugar Alcohol Free VegetarianThis is our estimate based on online research. | |
Calories: | 276 |
Fat: | 15 g |
Carbohydrates: | 30 g |
Protein: | 7 g |
Cholesterol: | 5 g |
Sodium: | 107 mg |
Fiber: | 3 g |
Sugars: | 9 g |
Sugar Alcohol: | 0 g |
Calculated per serving. |
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