Ingredients
Makes: 12
TO DECORATE (optional)
Method
- Place the pitted dates on a lined baking tray and use a teaspoon to gently open the date and create a little cavity. Then, spoon almond butter into the inside of the date and then loosely close it up. Once all dates have been stuffed, place them in the freezer for 2 hours.
- Fill a saucepan with 2cm of water. Bring to the boil then place a heatproof bowl on top to create a double boiler. Make sure the bowl sits on the rim of the saucepan and doesn’t touch the water. Add the chocolate to the bowl and reduce heat to a simmer. Melt the chocolate slowly, then remove from heat.
- Next, while the chocolate is warm, remove the dates from the freezer and, working quickly, dip each one into the melted chocolate. The best way to do this is to use 2 forks to grip the date, dip and roll each one in the chocolate, and then allow excess chocolate to drip back into the bowl before placing the chocolate-coated date back onto the lined baking tray. Garnish with edible rose petals or flaky salt, if you like, then set in the fridge (see tip).
TIP: If you are giving the truffles as a gift, store in the fridge until required, then place into a small bowl or jar. They will keep at room temperature, unless it’s warm out, so be mindful of this when delivering to that special someone.
