Chocolate & Almond Medjool Dates

MAKES 10 TO 12 PIECES

A real splash of luxury, these stuffed dates are nice enough to serve as dessert or to present as a gift. If you don’t have Medjool dates, you can use any whole dried stone fruit, such as prunes or apricots. You can decorate these with all kinds of pretty things, like chopped pistachios or other nuts, rose petals, sea salt crystals, or cocoa nibs. We like to use freeze-dried raspberries, which add a nice touch of color.

GATHER

10–12 Medjool dates

5½ ounces dark chocolate, chopped into

small pieces, or dark chocolate chips

FOR THE ALMOND PASTE:

2 tablespoons agave syrup 1 tablespoon almond butter 2 ounces ground almonds ½ teaspoon vanilla extract pinch of salt

TO DECORATE:

Anything you like! We like freeze-dried raspberries, pistachios, sea salt flakes, or edible gold powder

MAKE IT

1. Line a baking tray with baking parchment paper.

2. To make the almond paste: Combine all ingredients in a bowl and mix well with a spoon, or blend in a blender.

3. Make a small incision in each of the dates and remove the stones and hard stems.

4. Divide the almond paste into 10–12 balls, then roll these into little sausage shapes the size of the dates. Open the dates and fill with the almond paste portions, then smooth over with your finger.

5. Melt the chocolate in a heatproof bowl in the microwave in 20-second bursts, or in a heatproof bowl set over a pan of barely simmering water.

6. Using something sharp, like a kebab skewer, skewer one of the dates and dip it into the chocolate, using a spoon to help coat the date. Let all the excess chocolate drip off, then place on the prepared tray. Repeat with the remaining dates, then scatter your chosen decorations on top while the chocolate is still warm.