Dates are an absolute staple in a Muslim household during Ramadan and when you have as many dates as you do it’s nice to find another way to eat them and I just happen to have a fun, simple way to up your Ramadan date game. Stuffed Dates can be found around the world but I like to think in America the muslim community is finding some fun ways to stuff our dates including these Chocolate Covered Biscoff Cookie Butter stuffed dates. With a crisp chocolatey shell, soft sticky date, and smooth cookie butter filling this is quite the decadent date. Let’s get started with the recipe, shall we?
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Ingredients:
- 15 Medjool Dates
- Biscoff Cookie Butter
- 1 cup Dark Chocolate Chips
- 1/4 cup White Candy Melts
- Coconut oil, optional
Directions:
When you’re trying to stuff some dates you have to start off by preparing the dates for stuffing, of course! First remove the little date stem (I think that’s what it is…?) on the top and then using a small pairing knife create a slit from top to bottom revealing the pit. Slightly open up the date and remove the pit. Do this to the remaining dates and you’ll have 15 empty dates ready for stuffing!
Using a butter knife scoop about 1/4 teaspoon of Biscoff Cookie Butter and spread it into one half of the pitted-date cavity, if there is room spread another 1/4 teaspoon in the other half and close up the date as best you can. Fill the remaining dates in the same way.
In a microwave safe bowl put in the Dark Chocolate Chips and microwave in short bursts. Starting with 30 seconds, removing from the microwave, mixing and then continue to microwave in 15 second bursts being sure to remove from microwave and mix after each burst. At first it will melt very slightly but be sure to mix after each heating to prevent the chocolate from burning. After a few iterations of microwaving the chocolate will be almost melted; when there is just a few clumps of chocolate chips stop microwaving and mix until the chocolate is full melted. If the chocolate seems a little thick even after melting you can add up to 1 tablespoon of coconut oil to thin it down.
Now that the chocolate is melted, you’re ready to start covering your dates! Place aluminum foil or parchment paper on a tray to prep for chocolate covered dates. Drop the stuffed dates in the chocolate and using a fork roll it around until it is fully covered. Pick it up and shake off the excess chocolate and place it on prepared tray. Do this with all of the stuffed dates. If the chocolate ever starts hardening while you are using it, pop it in the microwave for 10 second bursts until smooth again.
Wait a few minutes until chocolate has started to harden and then begin to prepare White Candy Melts. In a microwave safe bowl, microwave in 15 second bursts until candy melts have melted. Using a fork, streak the white candy melts in stripes over the chocolate covered dates. Put the tray in the fridge or freezer to quickly cool the chocolate fully.
After just a little bit of waiting the dates are ready to eat! This has to be one of the most decadent chocolate creations I’ve ever eaten. The sticky soft date and smooth cookie butter is just so delicious – be sure to enjoy!3
Chocolate Covered Cookie Butter Stuffed Dates
Ingredients
- 15 Medjool Dates
- Biscoff Cookie Butter
- 1 cup Dark Chocolate Chips
- ¼ cup White Candy Melts
- Coconut oil, optional
Instructions
- Remove the little date stem on the top of date. Using a small pairing knife create a slit from top to bottom revealing the pit and remove it. Do with all 15 dates.
- Using a butter knife scoop about 1/2 teaspoon of Biscoff Cookie Butter and spread it into both halves of the pitted-date cavity. Close up the date. Fill remaining dates in same way.
- In a microwave safe bowl put in the Dark Chocolate Chips and microwave in short bursts. Starting with 30 seconds, removing from the microwave, mixing and then continue to microwave in 15 second bursts being sure to remove from microwave and mix after each burst. Mix after each heating to prevent chocolate from burning.
- Once the chocolate is almost melted (a few chips left) stop microwaving and mix until the chocolate is full melted. If the chocolate seems a little thick, you can add up to 1 tablespoon of coconut oil to thin it down.
- Line a tray with aluminum foil or parchment paper.
- Drop the stuffed dates in the chocolate and using a fork roll it around until it is fully covered. Pick it up with fork and shake off the excess chocolate and place it on prepared tray. Do with all the dates.
- Wait a few minutes until dark chocolate has started to harden and then begin to prepare White Candy Melts. In a microwave safe bowl, microwave in 15 second bursts until candy melts have melted.
- Use a fork to streak the white candy melts in stripes over the chocolate covered dates. Put the tray in the fridge or freezer to quickly cool the chocolate fully.
Notes
- If the chocolate ever starts hardening while you are using it, pop it in the microwave for 10 second bursts until smooth again. Mix after each microwave.
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