Chocolate Dates with Pistachio-Kataifi Filling and Drizzle Recipe
This Chocolate Dates recipe offers a delightful combination of sweet Medjool dates stuffed with a rich, nutty kataifi mixture, then topped with melted milk chocolate and chopped pistachios. Toasted kataifi adds a crispy texture complementing the creamy pistachio and tahini filling, making for an elegant and indulgent treat perfect for gatherings or a special dessert.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 15 servings
- Category: Dessert
- Method: Frying
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Dates and Filling
- 15 Medjool dates, pitted
- 2 tablespoons butter
- 1 cup finely chopped kataifi
- 2 tablespoons pistachio butter
- 1 tablespoon tahini
Topping
- 1 cup milk chocolate chips
- 1 tablespoon finely chopped pistachios (optional)
Instructions
- Toast kataifi: Heat a frying pan over medium heat. Add the butter and once it begins to bubble gently, add the finely chopped kataifi. Toast the kataifi, stirring occasionally, for 4 to 5 minutes until it turns golden brown and develops a crisp texture.
- Prepare filling: Transfer the toasted kataifi to a small bowl. Stir in the pistachio butter and tahini until the mixture is well combined and creamy.
- Stuff dates: Using a spoon, fill each pitted date with about a tablespoon of the kataifi stuffing. Arrange the stuffed dates on a piece of parchment paper to prepare for topping.
- Melt chocolate: Place the milk chocolate chips in a microwave-safe bowl and heat in 30-second increments, stirring between each, until the chocolate is fully melted and smooth enough to drizzle.
- Decorate and chill: Drizzle the melted chocolate evenly over the stuffed dates. Sprinkle the finely chopped pistachios on top if using. Place the dates in the freezer for 10 minutes or refrigerate for 30 minutes to set the chocolate before serving.
Notes
- Ensure the dates are pitted before stuffing for easier filling.
- To finely chop kataifi, use kitchen scissors or pulse briefly in a food processor.
- Microwave chocolate carefully to avoid burning; stir frequently.
- For a vegan version, substitute butter with coconut oil and use dairy-free chocolate chips.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
