Dubai Chocolate Dates (Edit recipe)

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Dubai Chocolate but make it crunchy AND chewy! This is the most delicious combination, you won’t miss the chocolate bar!

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PREP TIME

10 minutes

COOK TIME

—

INGREDIENTS

7

Serves: 24

Ingredients

24 whole Medjool Dates, pitted
3 cups Phyllo Dough, shredded (kataifi)
0.25 cup Butter, Unsalted
1.25 cups Pistachio Butter, I use raw
2 Tbsp Tahini
1.5 cups 55% Cacao Organic Vegan Semi-Sweet Dark Chocolate Chips - Pascha Chocolate Co.
0.25 cup Pistachios, Raw, crushed, for topping

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Process

Cook Mode

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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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	394
Fat:	15 g
Carbohydrates:	60 g
Protein:	8 g
Cholesterol:	5 g
Sodium:	107 mg
Fiber:	6 g
Sugars:	36 g
Sugar Alcohol:	0 g
Calculated per serving.