When my sister-in-law came to visit a few months ago, she stopped on-route to the UK in Dubai. Whilst she was waiting in the airport, she bought us a box of almond centred dates, simple yet very delicious. This had my mind going for a while, as they were just so easy to make, and of course I had to experiment and pimp them!
So, my pimped up version…. cashews in the centre, dipped in 85% dark chocolate followed by a double dip into a mixture of coconut and freeze dried raspberries (the raspberries are just to make them look pretty)
The end result, a pretty looking mean pimped version of the original, which my girls just loved…they are perfect for kids lunch boxes because the dark chocolate is sweetened by the dates, and the cashew takes away the date texture that children often don’t like. Loaded with antioxidants from the chocolate, fibre and roughage from the dates, and fat from the cashew, they will be the envy of the school playground.
Slice the dates down the centre, not all the way, but enough to be able the squeeze a cashew in, then dip half into melted dark chocolate, while holding the other half (don’t worry we will cover the other end once they are drying on the paper)
- 20-25 pitted organic dates
- 20-25 whole cashews
- 1 slab quality 85% dark chocolate
- 1/4 cup desiccated coconut
- 1 tsp freeze dried raspberries
- Melt the chocolate either in a bowl over hot water, or in a microwave on a gentle settling, stirring regularly.
- In a bowl mix the coconut and raspberries together
- Slice the dates down the centre, but not all the way to the end
- Squeeze a cashew into each date
- Holding the date, dip it in the melted chocolate, then into the coconut mixture
- Place on a piece of baking parchment to dry, and continue until all the dates are finished
- Using a teaspoon, drizzle the remaining chocolate over the other end of the dates, and leave to harden.
- When the chocolate becomes firmer but not yet hard, move the dates out of the chocolate puddle to set completely