My Hazelnut and Nutella dates are the perfect bite sized treat when you want something indulgent but still feels somewhat healthy! I like to use Medjool dates which are super caramelly and sweet. Then stuff them with crunchy hazelnuts, coat in Nutella and finish with a drizzle of dark chocolate and chopped nuts. YUM!
Top tips
They are best served chilled once the chocolate has set and the coating has firmed up, this takes about 45 minutes to an hour as nutella at room temperature isn’t solid like chocolate.
• Choose soft Medjool dates for the best texture.
• Wash and dry the dates before slicing to remove any stickiness.
• Melt the Nutella in short intervals until very runny for easier dipping.
• Use a fork to dip the dates so excess chocolate drips off cleanly, make sure you tap and wipe the fork a few times on the side of the glass before placing down onto the parchment.
• Chill between steps to help the coating set properly.
Ingredients for Hazelnut and Nutella Dates
• 12 Medjool dates
• 3 hazelnuts per date
• 200g Nutella
• 100g dark chocolate
• Extra hazelnuts, chopped, for topping
Method
- Wash the Medjool dates and pat them dry.
- Using a small knife, make a slit down one side of each date and remove the pit.
- Place 3 hazelnuts inside each date where the pit was removed and press the date closed firmly.
- Add the Nutella to a microwave safe bowl and heat in 2 to 3 intervals of 30 seconds, stirring between each, until smooth and very runny.
- Using a fork, dip each stuffed date into the melted Nutella, ensuring it is fully coated.
- Place the coated dates onto a plate lined with parchment paper.
- Refrigerate until the Nutella coating has set.
- Melt the dark chocolate in the microwave in short 30 second intervals until smooth.
- Transfer the melted dark chocolate to a piping bag and drizzle over the chilled dates.
- Sprinkle with chopped hazelnuts while the chocolate is still wet.
- Return to the fridge until fully set before serving.
Hazelnut and Nutella Dates
Ingredients
- 12 Medjool dates
- 3 hazelnuts per date
- 200 g Nutella
- 100 g dark chocolate
- Extra hazelnuts chopped, for topping
Instructions
- Wash the Medjool dates and pat them dry.
- Using a small knife, make a slit down one side of each date and remove the pit.
- Place 3 hazelnuts inside each date where the pit was removed and press the date closed firmly.
- Add the Nutella to a microwave safe bowl and heat in 2 to 3 intervals of 30 seconds, stirring between each, until smooth and very runny.
- Using a fork, dip each stuffed date into the melted Nutella, ensuring it is fully coated.
- Place the coated dates onto a plate lined with parchment paper.
- Refrigerate until the Nutella coating has set.
- Melt the dark chocolate in the microwave in short 30 second intervals until smooth.
- Transfer the melted dark chocolate to a piping bag and drizzle over the chilled dates.
- Sprinkle with chopped hazelnuts while the chocolate is still wet.
- Return to the fridge until fully set before serving.
Video
Notes
• Wash and dry the dates before slicing to remove any stickiness.
• Melt the Nutella in short intervals until very runny for easier dipping.
• Use a fork to dip the dates so excess chocolate drips off cleanly, make sure you tap and wipe the fork a few times on the side of the glass before placing down onto the parchment.
• Chill between steps to help the coating set properly.
If you like the look of my Hazelnut and Nutella dates then you should definitely check out the recipes below for some similar recipes!
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