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Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
Chocolate Hazelnut-Stuffed Dates
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- Level: Easy
- Total: 1 hr 15 min (includes chilling time)
- Active: 40 min
- Yield: 12 dates
-
- Nutritional Analysis
- Per Serving
- Calories
- 210
- Total Fat
- 11 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 0 milligrams
- Sodium
- 20 milligrams
- Carbohydrates
- 30 grams
- Dietary Fiber
- 4 grams
- Protein
- 3 grams
Inspired by Ferrero Rocher, these healthy, chocolate-dipped morsels combine caramel-like Medjool dates with toasted hazelnuts, almond butter, cocoa and crisp rice cereal. Nutty, crunchy and satisfyingly rich, they’re irresistible bite-size treats.
- Level: Easy
- Total: 1 hr 15 min (includes chilling time)
- Active: 40 min
- Yield: 12 dates
-
- Nutritional Analysis
- Per Serving
- Calories
- 210
- Total Fat
- 11 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 0 milligrams
- Sodium
- 20 milligrams
- Carbohydrates
- 30 grams
- Dietary Fiber
- 4 grams
- Protein
- 3 grams
Ingredients
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Directions
- Preheat the oven to 350 degrees F.
- Spread the hazelnuts on a small baking sheet and toast until lightly browned, 10 to 13 minutes; let cool. Reserve 24 whole hazelnuts for stuffing the dates; finely chop the remaining hazelnuts and set aside for the coating.
- Combine the almond butter, cocoa powder, honey, vanilla and salt in a small bowl and smooth; the mixture will be thick. Stir in 2 tablespoons of the rice cereal.
- Line a small baking sheet with parchment. Place the remaining 1/4 cup rice cereal in a small bowl. Scoop 1 teaspoon of the almond butter mixture and shape it around 2 whole hazelnuts, enclosing them completely. Shape into an oblong with tapered ends, roll in the crisp rice cereal and press gently to adhere. Stuff in a date and pinch the date closed around the filling. Place on the prepared baking sheet. Repeat with the remaining dates.
- Microwave the chocolate and coconut oil in a microwave-safe bowl in 30-second intervals, stirring after each, until melted and smooth. Stir in the chopped hazelnuts.
- Working with 1 stuffed date at a time, add it to the chocolate and turn with 2 forks to coat. Lift it out, letting the excess chocolate drip back into the bowl, then return to the prepared baking sheet. Sprinkle with a little flaky salt, if desired. Refrigerate until the chocolate is set, about 30 minutes.
