Biscuit Spread Stuffed Dates Coated in Chocolate

Serves 4

Time 25 minutes

Ingredients

12 medjool dates, pitted

3 tbsp biscuit spread

150g dark or milk chocolate, chopped

1 tbsp crushed roasted hazelnuts, for garnish

Sea salt flakes, a pinch

Method

Slice each medjool date lengthways on one side and gently open it up. Using a small spoon or piping bag, fill each date cavity with about ½ teaspoon of biscuit spread, then press the sides back together to seal.

Melt the chocolate in a heatproof bowl set over a saucepan of gently simmering water (or in short bursts in the microwave), stirring until smooth and glossy.

Using a fork, dip each filled date into the melted chocolate, allowing the excess to drip off. Place the coated dates on a tray lined with baking paper. While the chocolate is still soft, sprinkle with crushed hazelnuts or biscuit crumbs and a small pinch of sea salt flakes.

Refrigerate for 10–15 minutes, or until the chocolate has set. Serve chilled or at room temperature for the perfect bite-sized indulgence.