Almond & Fleur de Sel Stuffed Dates

📝 Ingredients

• 12 Medjool dates (about 25 g each)
• 40 g almond butter
• 12 whole almonds (about 15 g)
• 40 g dark chocolate 70 %
• 1 tsp coconut oil
• 1 pinch of ground cinnamon
• 1 pinch fleur de sel

🍴 Utensils

• Frying pan
• Paring knife
• Teaspoon
• Microwave-safe bowl
• Plate lined with baking paper

📖 Steps

1. Dry-toast the whole almonds in the frying pan over a medium heat for 3 to 4 minutes, stirring often, until fragrant and their skins start to shine. Tip them straight onto a plate to stop the cooking and leave to cool.
2. Slit each date lengthways with the small knife, without cutting it in half, then remove the stone. Gently open out the sides to form a little boat, taking care not to tear the skin.
3. Stir the almond butter well in its jar, as the oil often rises to the top. Fill each date with a small spoonful of almond butter, about 3 g, dust with a pinch of cinnamon and press a toasted almond into the centre.
4. Place the filled dates on the plate lined with baking paper and put them in the freezer for 10 minutes: once well chilled, they hold their shape better and the chocolate will set faster on them.
5. Meanwhile, break the chocolate into pieces into the bowl with the coconut oil. Melt it in the microwave in 20-second bursts, stirring each time, until smooth and glossy: if overheated, it turns grainy.
6. Dip half of each date into the melted chocolate, or drizzle it over with a spoon, moving back and forth. Let the excess drip off over the bowl for a few seconds before putting the date back on the paper.
7. Immediately sprinkle each date with a few flakes of fleur de sel while the chocolate is still liquid, so they stick. Chill in the fridge for 20 minutes, until the chocolate is completely hard to the touch.