Imported from Instagram
Biscoff and Chocolate-Covered Strawberry Stuffed Dates
Medjool dates are filled with Biscoff spread and diced fresh strawberries, coated in chocolate, and finished with a Biscoff drizzle. The dates are briefly frozen before dipping and chilled until the chocolate sets.
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Ingredients
- 12 Medjool dates (Pitted, if not already pitted)
- 0.5 cup Biscoff spread (Used for filling and drizzling; use about 1/2 teaspoon for small dates or 3/4–1 teaspoon for large dates)
- 0.5 cup Chocolate (Melted)
- 5.5 Fresh strawberries (Use 5–6 strawberries; diced for stuffing)
- 2 tbsp Coconut oil (Melt with the chocolate)
Steps
- 1
Fill each date with Biscoff spread and diced strawberries. Use about 1/2 teaspoon of Biscoff for small dates or 3/4–1 teaspoon for large dates.
- 2
Arrange the filled dates on a tray or plate and place them in the freezer for 10–15 minutes.
- 3
Melt the chocolate together with the coconut oil in a microwave for 1 minute.
- 4
Dip each chilled date into the melted chocolate, coating it, then transfer it to a wire rack, aluminum foil, or baking parchment.
- 5
Drizzle Biscoff spread over the chocolate-covered dates.
- 6
Chill the dates in the refrigerator for 30 minutes, or until the chocolate is set.
- 7
Enjoy.
Notes
The source does not specify whether the dates should be pitted, so use pitted dates or remove the pits before filling. The amount of Biscoff used for drizzling is not separately specified and is included in the stated 1/2 cup.
Nutrition per serving
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