Ferrero Rocher Stuffed Dates
Introducing a fresh twist on Easter treats – these delectable chocolate hazelnut-filled dates are so simple to prepare! They make for the ideal indulgence to keep stocked in your freezer.
Recipe & Photography by Courtney Sutton @selfbycjs
Ingredients:
- 10 medjool dates, room temperature
- 4 tbsp Noya hazelnut butter
- 2 tsp organic cacao powder
- 15 hazelnuts (10 for dates, 5 for topping)
- 1 tbsp coconut oil
- 160g Loving Earth dark chocolate
Method:
- Line a small tray with baking paper.
- Gently slice down each date lengthwise and remove the seed. Don’t slice all the way through as you want to be able to close them back up again.
- In a small bowl, combine Noya hazelnut butter and cacao powder. Stir until well combined.
- Using a small spoon, place a small amount of chocolate butter into each date ensuring they aren’t overfull nor empty. Place a hazelnut in the centre and close the sides of the date back up. Place onto baking paper. Set in freezer for at least 1 hour.
- Once frozen, melt Loving Earth dark chocolate with coconut oil. Place one date into the mixture, using a spoon, coat the date with chocolate and place back on lined baking tray. Continue this until all dates are chocolate coated.
- With left over chocolate, drizzle atop of the dates. Before the chocolate has set, add any toppings you like. I love sea salt flakes, crushed hazelnuts and dried edible flowers (as pictured).
- Put back in freezer for at least an hour and enjoy! You can store these in an airtight container. Best eaten frozen!
