Gluten-Free Chocolate Dates with Pistachio Cream
This recipe for Chocolate Dates with Pistachio Cream probably looks far too long for the ‘Convenient’ Christmas we’ve been offering. It’s true, it does take time the long way. But, here again, we have a few short-cuts that are very easy to take.
First of all, if you don’t have time don’t skin the pistachio nuts. They will also be beautiful just as they are.
Second, to save making your own Pistachio Cream there are a surprising number of store-bought Pistachio Spreads on the market. They’re not cheap but they do go a long way. And you’ll save heaps of time. (In the past we have used Essential Crème Creamy Pistachio Spread.)
For that matter you can even buy your dates pitted. You will have to stuff them, but that’s not hard.
Then all that’s left is the chocolate coating - and you’ll be surprised how easy this two-spoon technique is. And so speedy.
Inspired by the Dubai Chocolate craze, this recipe was adapted with thanks, firstly to Eleni, then to Nombeah.
Jan
CHOCOLATE DATES WITH PISTACHIO CREAM
Makes 20
150 gm pistachio nuts (shelled)
1½ - 2 tablespoons extra-virgin olive oil, extra if needed
1½ - 2 tablespoons raw honey, extra if needed
2 pinches of sea salt
20 Medjool dates
200 gm couverture chocolate callets (54% cocoa solids)
Start by skinning the pistachio nuts. This step is optional but it does bring out the best of the brilliant green nuts.
First prepare a bowl of cold water and drop in half a dozen ice cubes.
Bring a pot of water to the boil. Add the pistachio nuts and leave for 30 seconds, then strain them and put them in the ice bath.
When cool, drain the nuts again and spread them on a cloth. Gently rub the nuts in the cloth to loosen the skins. Discard the skins and leave the pistachios to dry.
Heat the oven to 160°C.
Line a large baking tray with baking paper and add the pistachios in a single layer.
Toast the nuts for 10-15 minutes then allow to cool. Remove nuts and keep the tray handy for later use.
For Pistachio Cream
Blend the pistachios quickly into a rough powder. Do be careful as over-processing will produce an oily result.
Set 50gm of the ground nuts aside for later, and transfer 100gm to a bowl.
Add the extra-virgin olive oil, honey and a pinch of salt to the bowl and mix together with the ground pistachios to make a thick paste. Add extra olive oil or honey to taste, or if needed to bring the paste together.
To Stuff the Dates
Next take the Medjool dates and cut a slit down the length of each one to remove the pit and the calyx. Place dates on the baking tray covered with baking paper. With a butter knife or similar tool take a small amount of the pistachio cream and press it into one side, then the other, of each date, pressing the sides together as you go. Place the dates back onto the baking tray, spread evenly apart.
For Chocolate Coating
Add water a few centimetres deep to a small saucepan and bring to a gentle boil. Add the 200gm of chocolate callets to a heat-proof bowl and place over the pot of boiling water, stirring the chocolate as it melts. When it’s perfectly smooth, carefully remove the bowl from the heat.
Using two dessert spoons, place a stuffed date onto one dessert spoon loaded with chocolate and use the second dessert spoon to coat the top of the date. Carefully place the date back onto the baking tray, join side up, and repeat with remaining stuffed dates.
Lightly sprinkle the reserved ground pistachio nuts over the chocolate-coated dates and refrigerate for around an hour or until set.
Transfer the dates to an air-tight container and refrigerate for up to two weeks.
Bring dates back to room temperature before serving, and scatter with any remaining ground pistachio, along with a pinch of salt.