These Dubai Chocolate dates are stuffed with a deliciously crispy kataifi and pistachio spread filling and coated with a layer of dark chocolate. They're perfect as a snack, sweet craving, or on your iftar spread in Ramadan!
These stuffed dates are inspired by the immensely popular Dubai Chocolate Bars. They're filled with a pistachio spread and kataifi - or a crispy shredded pastry filling. The crunchy, yet slightly gooey filling in the chocolate just makes it absolutely amazing.
Also similar to the snickers dates with the peanut butter filling, these have pistachio instead! If you love dates, chocolate or pistachios, you can't miss out on these!
If you liked this recipe, you’ll love this Chai Sticky Date Pudding, and these amazing Fudgy Brownie Cookies.
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Ingredients for these stuffed dates
See recipe card BELOW for quantities.
- Medjool dates
- Shredded kataifi
- Butter
- Pistachio spread
- Dark chocolate bar
- Coconut oil or any neutral flavoured oil
- Chopped pistachios
Pistachio spread
I highly recommend using store bought pistachio cream or spread instead of making it at home. I made some of these dates with homemade pistachio cream and the toasted kataifi ended up becoming soft and soggy, instead of staying crispy. Not appealing.
This happened due to the extra moisture or water content in the homemade pistachio spread - as it contains milk. The store bought pistachio creams are mostly made with oils and fats, so there isn't any extra moisture to make the crispy kataifi soggy.
However, I really like the taste of homemade pistachio cream over store bought, so just go with whichever you want!
Instructions
- Cut into the dates and remove the pits. Set aside.
- Heat up a pan with some butter and toast the kataifi until crispy and golden brown. Let it cool down.
- Warm up the pisatchio spread a bit in the microwave to loosen it up and mix it with the toasted kataifi. Transfer to a piping bag.
- Chop the chocolate bar and melt it with the coconut oil in the microwave.
- Pipe the pistachio mixture into the dates and press them closed.
- Dip the dates into the melted chocolate and coat evenly. Shake off the excess and place on a tray or plate lined with parchment or wax paper.
- Sprinkle each date with chopped pistachios and some flakey salt. Refrigerate or freeze until the chocolate has hardened.
Hint: Microwave the chocolate in 20-30 second increments, mixing in between, to make sure it doesn't burn.
Variations
Instead of pistachio spread, you can choose to use Nutella, peanut butter or any spread you prefer!
If you're someone who doesn't like chocolate, these also taste great without being coated in it. The pistachio flavour is much more prominent.
How to store these
Let the chocolate harden and then store them in a container in the fridge for 1-2 weeks.
My top tips
- Melting the chocolate: To make it easier to dip and coat the dates, melt the chocolate in a smaller, narrow bowl or container.
FAQ
Yes, but I recommend using a softer date that also holds its shape well.
Related
Looking for other recipes like this? Try these:
Dubai Chocolate Dates
Ingredients
- 20-25 medjool dates
- ½ cup shredded kataifi (30g)
- 2 tablespoon butter
- ⅓ cup pistachio spread (90g)
- chopped pistachio for garnish
- flakey salt for garnish
- 1 bar dark chocolate (100g)
- 1 teaspoon coconut oil or any neutral oil
Instructions
- Cut into the dates along the length and stop once you get to the seed. Don't cut all the way through. Remove the seed. Repeat with all and set aside.20-25 medjool dates
- Heat up a pan over medium heat and melt the butter. Add in the shredded kataifi and cook for 5-6 minutes, stirring often, until evenly golden brown. Remove and drain on a paper towel lined plate.½ cup shredded kataifi, 2 tablespoon butter
- Add the pistachio spread to a bowl and microwave it 10-15 seconds to get a slightly runny consistency. Just slightly warmed up and loosened.⅓ cup pistachio spread
- Add the toasted kataifi to it and mix it well to combine. Transfer this to a piping bag and cut a medium sized hole at the bottom.
- Chop the chocolate bar and put it into a small bowl, along with the coconut oil. Melt it in the microwave at 20 second increments until it starts to melt. Mix it in between each increment. Once it starts to melt, microwave at 10 second increments so it doesn’t burn.1 bar dark chocolate, 1 teaspoon coconut oil
- Pipe the pistachio kataifi mixture into all the dates. You may need more or less dates depending on the size of them and how much you fill them.
- Coat the dates in the melted chocolate, shake off the excess and place on a parchment or wax paper. Repeat with all of them. You can also stick a toothpick through the middle of dates, along the width, and then dip into the chocolate.
- Sprinkle each date with the chopped pistachios and some flakey salt.chopped pistachio for garnish, flakey salt for garnish
- Refrigerate for 30 minutes or until the chocolate hardens. You can freeze them for a little while to speed it up.
- Serve or place into a container to store for later!
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