Dubai Chocolate Date Hearts (Edit recipe)

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This crunchy pistachio filling is just perfection when paired with chewy and delicious medjool dates. Add some chocolate and dye-free sprinkles and you are guaranteed to wow your sweetheart this Valentine’s Day!

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PREP TIME

10 minutes

COOK TIME

—

INGREDIENTS

6

Serves: 12

Ingredients

12 whole Medjool Dates, Pitted
1 cup Phyllo Dough, Shredded
2 Tbsp Butter, Unsalted - Kerrygold
0.75 cup Pistachio Butter, Raw
2 Tbsp Tahini
1 cup 55% Organic Vegan Semi-Sweet Dark Chocolate Chips - Pascha

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Process

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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

Open the dates and pinch the bottom of both sides of the date together to form a heart shape. Set aside.
Chop the shredded phyllo dough into fine pieces, I like to use kitchen scissors.
Add butter to a sauce pan. Once sizzling, 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 freeze until you melt your chocolate.
Melt chocolate with a little avocado oil to thin out. Remove dates from freezer. Using a fork, dip each date heart into the melted chocolate, coating it completely.
Add to a parchment lined plate and add dye-free sprinkles if desired. Refrigerate for at least 30 minutes and store the dates in an airtight container in the refrigerator for up to one week.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	296
Fat:	17 g
Carbohydrates:	27 g
Protein:	7 g
Cholesterol:	5 g
Sodium:	83 mg
Fiber:	2 g
Sugars:	11 g
Sugar Alcohol:	0 g
Calculated per serving.