Marzipan Stuffed Chocolate Dates
Marzipan stuffed chocolate dates make a great festive treat. Sweet, squidgy dates work perfectly with nutty marzipan and the toppings are entirely customisable.
Servings: 20 Stuffed Dates
Equipment
- Baking Tray
- Heatproof Mixing Bowl
- Small Frying Pan
Ingredients
- 20 Medjool Dates
- 300 g Golden Marzipan
For 20 Dark Chocolate Pistachio Dates
- 250 g Dark Chocolate
- 20 g Pistachios
- Sea Salt
For 20 White Chocolate Coconut Dates
- 250 g White Chocolate
- 20 g Desiccated Coconut
Instructions
- First, use a small knife to cut down one side of each date then carefully fold open and remove the stone. Make sure not to cut all the way through to the other side.
- Next, cut the marzipan into 20 even pieces. Each should be around 1cm wide and roughly the same length as the dates.
- To stuff, add a piece of marzipan inside a date then gently mould it to fill the space where the stone was. The marzipan should be level with the outside of the date. I also like to gently roll the date in my hands to make the marzipan perfectly smooth!There's a visual guide to this in the post above.
- Place the stuffed date onto a lined baking tray then repeat with the remaining dates and marzipan.
Dark Chocolate Pistachio Dates
- Add the pistachios into a frying pan then cook over a medium heat for 4-6 minutes, stirring regularly until toasted and fragrant. Once cooked, transfer to a bowl and leave to cool.
- Chop the chocolate into small pieces, add into a heatproof bowl then heat until just melted. You can do this in the microwave in 20 second bursts or over a pan of barely simmering water. Allow to cool very slightly once melted (whilst you chop the pistachios).
- Finely chop your toasted pistachios then set to one side.
- Next, dip a stuffed date into the melted chocolate, rolling around to make sure that it's completely coated in a light layer of chocolate. Allow the excess chocolate to drip off then transfer to a lined baking tray.Place the dates facing cut side up on the tray (the side the marzipan is showing).
- Repeat the chocolate coating process with the remaining dates then sprinkle each one with a generous amount of chopped pistachios and a sprinkle of sea salt.
- Chill the dates in the fridge for at least 30 minutes before serving, to allow the chocolate time to set.
White Chocolate Coconut Dates
- Add the desiccated coconut into a frying pan then cook over a medium heat, stirring frequently until a light golden brown. The coconut will only take 2-3 minutes to toast. Once toasted, transfer to a bowl and leave to cool.
- Chop the chocolate into small pieces, add into a heatproof bowl then heat until just melted. You can do this in the microwave in 20 second bursts or over a pan of barely simmering water. Allow to cool very slightly once melted.
- Next, dip a stuffed date into the melted chocolate, rolling around to make sure that it's completely coated in a light layer of chocolate. Allow the excess chocolate to drip off then transfer to a lined baking tray.Place the dates facing cut side up on the tray (the side the marzipan is showing).
- Repeat the chocolate coating process with the remaining dates then sprinkle each one with a generous amount of toasted coconut.
- Chill the dates in the fridge for at least 30 minutes before serving, to allow the chocolate time to set.
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1. Dates - Make sure to use Medjool dates for this recipe, as they have the ideal texture. I'd recommend buying unpitted dates, so you can carefully remove the stones yourself.
2. Chocolate - Using good quality chocolate is key for chocolate covered dates. I'd recommend using chopped up chocolate bars as they'll melt better than chocolate chips.
3. Toppings - You can top your dates with pretty much whatever you like, or just use chocolate. Other toasted nuts like almonds, hazelnuts and walnuts would work well, so would candied peel, dried fruit or a drizzle of contrasting chocolate. If you wanted your dates to have half of each topping, you'll need 125g of each type of chocolate and half the amount of nuts and coconut.
4. Marzipan - I like to use golden marzipan for stuffed dates but white marzipan will work too. If you'd prefer, you could stuff your dates with a whole toasted almond instead.
5. Storage - I'd recommend storing your stuffed chocolate dates in an airtight container in the fridge and they're best eaten within 1 week.
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