Dates Stuffed With Hazelnuts And Chocolate Recipes
ROASTED HAZELNUTS COVERED IN CHOCOLATE
Our quick and easy to make salted chocolate covered roasted hazelnuts are crunchy, buttery, sweet, and salty. The perfect light sweet ending for any holiday meal!
Provided by Vicky Cohen and Ruth Fox
Categories Dessert
Time 15m
Number Of Ingredients 4
Steps:
- Line a large baking sheet with parchment or wax paper. Set aside
- Place the hazelnuts in the freezer while you prepare the chocolate
- Combine the chocolate chips and coconut oil in a medium bowl, and melt in the microwave at 20-second increments, stirring well each time. Once the chocolate has melted, add the hazelnuts and stir well, so they're well covered in chocolate. Transfer them to the lined baking sheet, sprinkle with salt and place the freezer for 1 to 2 hours, until the chocolate hardens. Break it into pieces
- Store in the freezer, in a glass jar or container
Nutrition Facts : ServingSize 2 tbsp, Calories 104 calories, Sugar 4.3, Fat 8.8, SaturatedFat 1.9, UnsaturatedFat 6, Carbohydrate 6.1, Fiber 1.5, Protein 2.1
DATES STUFFED WITH HAZELNUTS AND CHOCOLATE
This recipe from chef Matthew Pope of Zelda's Sweet Shoppe in Skokie makes a perfect "new fruit" dish for the second night of Rosh Hashanah. Tradition calls for eating seasonal fruits during the Jewish new year. But, as the old commercial said, you don't have to be Jewish to love these. You will have extra hazelnut paste, if you have been able to resist eating it while you stuff the dates.
Provided by Chef Kate
Categories Dessert
Time 30m
Yield 30 stuffed dates
Number Of Ingredients 7
Steps:
- First, make the hazel nut paste by combining the 1 3/4 cup chopped hazelnuts, egg whites, confectioners' sugar and hazelnut liqueur (optional) in a food processor to form a paste (Mixture can be refrigerated, covered, up to 2 weeks).
- Heat oven to 350 degrees. Place hazelnuts on a baking sheet; toast in oven until lightly browned, 3-5 minutes, watching closely so they don't burn. Set aside to cool.
- Meanwhile, slice each date on one side to form a pocket; set aside.
- Mix 1/3 cup hazelnut paste and chocolate in a bowl; spoon the hazelnut/chocolate mixture into each date. Sprinkle chopped hazelnuts over the filling.
- Serve or refrigerate up to 1 week.
Nutrition Facts : Calories 99, Fat 5.7, SaturatedFat 0.4, Sodium 3.9, Carbohydrate 11.8, Fiber 1.6, Sugar 9.6, Protein 1.8
DATES WITH HAZELNUTS
Medjool dates are nature's candy. They have a soft, creamy, slightly chewy texture and are filled with fiber, potassium, magnesium and other minerals. A pinch of flake salt enters as a background note, adding a lingering taste that rounds out the sweetness.
Provided by Angelas Heaven
Categories Dessert
Time 40m
Yield 20 serving(s)
Number Of Ingredients 4
Steps:
- Take a date, make a vertical cut deep enough to remove the pit, but not so deep as to cut the date in half. Discard the pit.
- Stuff each date with two hazelnuts and dip it in melted chocolate.
- Roll each to cover completely and then lift out with a fork letting the excess chocolate drip off before placing on a parchment lined baking sheet.
- Sprinkle flake salt on top of each chocolate covered date when they are almost dry. If you sprinkle the salt too early when the chocolate is too wet the salt will become slightly brown.
- Store the stuffed dates in an airtight container in the fridge, but bring them to room temperature before serving to heighten the taste of the chocolate.
- Package them up in a pretty box and you have homemade gift that's sure to be remembered.
Nutrition Facts : Calories 54.9, Fat 3.6, SaturatedFat 2.1, Sodium 350.6, Carbohydrate 7.3, Fiber 1.7, Sugar 4.6, Protein 1.1
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