A Decadently Delicious 4 Ingredient- Chocolate Hazelnut Dates Recipe
If you thought you have tried every version of chocolate covered dates, you’re in for a nice surprise with this incredible chocolate hazelnut date recipe!
If I can describe these chocolate hazelnut dates to you in one three words, it would be sultry, blissful, and multidimensional! Without even turning on your oven, you can have these enticing chocolate delicacies on your plate. They are easy to make and come together harmoniously in a reasonably short amount of time.
This is a no bake method, (with the exception of roasting the hazelnuts) , and in order to obtain that beautiful combination of flavors and texture, do follow my step-by-step instructions. Tweaks here and there will still make for a delicious chocolate covered date; however, to taste capture the true essence of this flavor combination, follow the recipe using the recommended ingredients.
What kind of dates do you use for your chocolate covered hazelnut dates recipe?
I use my favorite type of dates which are soft, medjool dates. I get them from a vendor in the coachella valley called Medjool Days directly from their website at https://www.medjooldays.com. I can’t get over the incredible quality and freshness of these and have tried dates from many vendors, but this is my absolute favorite! If you want to try them out you can use my affiliate code RIPSY38369 and receive 10% OFF!
What kind of Hazelnuts can I use for this recipe?
Here is the key and secret to making this chocolate hazelnut date recipe indulgently irresistible! You want to find RAW hazelnuts. I like buying raw hazelnuts with skin on and removing the skin myself through a method I am going to teach you. I feel that the skin on is an extra layer that preserves the freshness and quality of the hazelnut. When you are ready to use is, we roast and remove the skin ourselves and the flavor becomes out of this world!
What kind of Nut Butter Should I use?
I use this very drippy peanut butter with salt. I have not tried this recipe with any other nut butters, so I cannot promise the same umami flavor. If you do have allergies to peanut butter, of course you can swap it out for an allergy free one.
How to Roast Hazelnuts?
For this recipe, we are going for a golden brown color on the bare part of the hazelnuts. You will be able to see the bare part when it is roasting because as it roasts, the skin begins to crack exposing some of its color. What is important during the step of roasting your hazelnuts is keeping a watchful eye on them while roast, and looking for a more deeper golden brown color rather than a light one. Every oven roasts/bakes differently, so I will give you a baseline of temperature and time, but knowing what color to look for will be more accurate.
How to Easily Remove Hazelnut Skin?
Preheat your oven to 350F, place desired amount of hazelnuts on a baking sheet lined with parchment paper, spread them out and roast for 10-15 minutes, or until the hazelnuts have turned into a caramel, golden-brown color. Next, place them on a clean, lint-free kitchen towel immediately after removing from heat, and cover them with the towel. Carefully (without burning your hands) rub the top of the towel with both hands until 70-80% of the skin comes off. If at this point it is still too hot to rub, let it cool for a couple of minutes before rubbing, or add another towel on top.
I can’t wait for you to try this incredible treat. Go ahead, brew your favorite warm beverage and allow yourself to indulge.
Love and Light
Rips
P.S. Below is a list of all the equipment I used to make this recipe:
For the Best Dates
Chocolate Hazelnut Dates
Ingredients
Equipment
Method
- Preheat oven to 350℉ . Line a baking sheet with parchment paper and add the raw hazelnuts. Spread apart and bake for 10-15 minutes or until they turn a caramel golden brown color.
- Remove from heat and add to a clean, lint-free kitchen towel and cover the hazelnuts.
- Using your hands over the towel, rub the hazelnuts firmly to remove the skin.
- Once cooled, chop the hazelnuts either with a sharp knife, or in small chopper, or food processor until it is coarsely chopped. Set aside.
- Chop the chocolate bar into small, ½ inch sized chunks or thin shavings. Set aside.
- Add water into a small saucepan ¼ of the way (or less than half) and bring to a boil.
- When the water begins to boil, add your snug-fit heatproof bowl on top making sure there are no gaps for water to seep into.
- Add the chopped chocolate and stir occasionally until the chocolate has melted fully and is smooth. Turn heat off and set aside.
- Slice the top of 8 soft medjool dates, gently remove and discard the pit.
- Carefully spread about 1 tsp of the drippy peanut butter inside each date.
- Next, add about a tsp of the chopped hazelnuts on the peanut butter and gently press it inside the dates. Each date should be filled with peanut butter and chopped hazelnuts.
- Using 1 toothpick for each filled dates, carefully seal the stuffed dates through the center by poking the toothpick through as if you are sewing it back in.
- Carefully dip each stuffed dates into the melted chocolate making sure to cover all side and set onto a large plate lined with parchment paper.
- Add additional chopped hazelnuts to garnish and refrigerate for at least 20 minutes.
- Once firm, store leftover dates in an airtight container in the refrigerator for up to 1 week. (Although I highly doubt it will last that long)
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