10 minutes
preparation
0 minutes
baking
15 minutes
resting time
You will need
1 bowl, baking paper, kettle
Ingredients for the chocolate date hearts
For 10 hearts, 1 serving = 3 hearts (6 g of sugar)
10 Medjool dates
70 g dark chocolate (70%)
1 tbsp chopped pistachios
5 raspberries
Medjool dates are recommended, as they are larger and easier to shape. You can also use regular dates, but the hearts will be smaller.
Preparation
Step 1:
Slice open 10 Medjool dates at the top and remove the pits. Gently press them flat to create a heart shape.
Step 2:
Boil water in a kettle and pour it into a small heatproof bowl. Place 70 g of dark chocolate into a larger heatproof bowl. Set the bowl with the dark chocolate over the bowl of boiling water. Melt the 70 g of dark chocolate using this water bath.
Alternatively, the dark chocolate can be melted in the microwave in 30-second intervals at 600 watts.
Step 3:
Use a fork to dip each date heart into the melted chocolate until it is completely coated.
Step 4:
Place the date hearts on a baking rack lined with baking paper.
Step 5:
Chop 5 raspberries and use them with 1 tbsp of chopped pistachios to garnish the chocolate-covered dates. Chill the chocolate date hearts in the refrigerator for 15 minutes, until the chocolate is set.
The chocolate-covered date hearts are ready to enjoy once cooled! They can be stored in the refrigerator for up to 2 weeks.