Description
A quick, no-bake dessert featuring soft Medjool dates stuffed with chopped pistachios and dipped in melted white chocolate, finished with a pinch of flaky sea salt.
Ingredients
Scale
- 12–15 large Medjool dates (pitted)
- 1/2 cup shelled pistachios, roughly chopped
- 1 cup high-quality white chocolate chips
- Flaky sea salt (optional, for garnish)
Instructions
- Prep the dates: Gently slit each date open lengthwise with a paring knife and remove the pit, keeping the date open as much as possible.
- Chop the pistachios: Roughly chop the pistachios into irregular chunks to provide texture.
- Melt the chocolate: Place white chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until mostly melted. Stir vigorously to smooth out any lumps. If too thick, add a tiny teaspoon of coconut oil.
- Stuff and dip: Press chopped pistachios into the pitted dates. Dip the top third of each stuffed date into the melted white chocolate, letting excess drip off.
- Set and serve: Place dipped dates on a parchment-lined plate. Let set at room temperature for 10-15 minutes (or 5 minutes in the fridge). Sprinkle with a tiny pinch of flaky sea salt before serving.
Notes
Ensure dates are soft; if dry, soak in warm water for 10 minutes and pat completely dry. Do not overheat white chocolate as it burns easily. Store in an airtight container in the fridge for up to 1 week or freeze for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 stuffed date
- Calories: 280
- Sugar: 32
- Sodium: 30
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 38
- Fiber: 3
- Protein: 4
Keywords: no-bake dessert, stuffed dates, pistachio dessert, white chocolate dates, quick dessert, gluten-free dessert, healthy-ish treat