Need a healthier snack option for your afternoon tea, but you still want something truly decadent? These Rocher Dates are going to tick all your boxes! With a deliciously nutty chocolate centre and a whole roasted hazelnut inside, these stuffed dates are covered in dark chocolate and sprinkled with roasted hazelnuts for the ultimate (healthy) Rocher treat!
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A HEALTHIER TREAT
So you all know me by now, and you all know that I don't do sugar free! However... I am in favour of some less-sugar treats, and these Rocher Dates are my absolute favourite! They're the perfect thing to have with an afternoon tea. They're filling, nutritious, deliciously nutty and thanks to those lovely medjool dates, they're perfectly sweet!
WHAT YOU'LL NEED TO MAKE ROCHER DATES
- Fresh Medjool dates: choose the lovely fat, juicy ones! I buy the best ones from my greengrocer. I've found supermarket dates to be harder, not soft and chewy.
- Blanched, roasted hazelnuts: I buy a big bag of blanched hazelnuts from Costco, then roast what I want in the oven for about 5 minutes.
- Cacao: to give a lovely chocolate flavour to the filling.
- Maple syrup: for extra, less-refined sugar sweetness.
- Dark chocolate: use great quality eating chocolate to dip the filled dates in.
HOW TO STUFF DATES
- The easiest way to stuff dates is to make sure those beautiful Medjool dates are lovely and fresh! Fresh dates are soft and pliable, meaning when you take the pit out, the flesh will be easy to stretch and mold over the filling.
- Make the filling, then roll a teaspoon of mixture into a ball and press it into the pitted date. Push in a whole toasted hazelnut, then close the date back over, smoothing it into shape.
- Melt the chocolate in the microwave by following the melting instructions in the recipe. Be careful not to overheat the chocolate, as it won't set properly and will melt in your hand if it's been overheated.
- Dip the filled dates, one at a time and sprinkle with chopped hazelnuts.
STORING YOUR CHOCOLATE COATED DATES
These Rocher Dates will last well in an airtight container in the fridge for about 2 weeks. I will often make a double batch and store some in the freezer for later. They will last well for a few months.
Rocher Dates
Ingredients
- 15 Medjool Dates pitted
- 1 cup Blanched roasted hazelnuts
- 2 teaspoon Cacao
- 3 tablespoon Maple syrup
- 200 g Dark chocolate either small buttons or chopped pieces
Instructions
- Start by toasting the hazelnuts in a 160°C/320°F oven for 5-8 minutes, or until lightly golden.
- Reserve 15 whole toasted hazelnuts and while still warm, process the remaining nuts in a food processor until no large chunks are visible.
- Add the cacao and maple syrup, then process again
- Roll small spoonfuls of the mixture and press it into a date, placing a whole hazelnut in the centre. Fold the date back over the mixture (it won't fully enclose) and set aside while you fill the remaining dates.
- Chop the remaining hazelnuts and set aside for sprinkling
Melting the chocolate
- Place the chocolate into a small microwave safe bowl
- Microwave the chocolate for 1 minute, then stir vigorously for about 10 seconds
- If the chocolate hasn't yet melted, heat again for 20 seconds, then stir again for 10 seconds
- Repeat for another 10 seconds in the microwave if necessary. Be careful not to overheat the chocolate, as it won't set properly if it's been too hot.
Dipping the filled dates
- Take one date at a time and dip it into the melted chocolate, using a fork to roll it until it's completely coated. Lift it out of the chocolate with the fork, then tap the fork on the side of the bowl to remove excess chocolate
- Place the coated date onto a sheet of baking paper, then sprinkle it with some of the remaining hazelnut pieces
- Repeat with the rest of the dates
- Store in an airtight container, in the fridge for up to 2 weeks. They can also be frozen for around 3 months
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