Pistachio Stuffed Dates Dipped in Cacao | Easy Chocolate Date Recipe

Creamy. Sweet. Tangy. Chocolatey. A little bit fancy, but ridiculously easy.

These pistachio butter stuffed dates dipped in Mamamuti Cacao & Vanilla Paste Buttons are one of those flavour combinations that just works.

And before we begin: this is an intuitive recipe.

There are no perfect measurements here. Use more pistachio butter if you love pistachio butter. Melt more cacao if you’re making a big batch. Sprinkle raspberries with wild abandon. You genuinely cannot mess this up.

What you’ll need

• Big, juicy Medjool dates - get the plumpest ones you can find
• Pistachio nut butter - We love Fix and Fogg
• Mamamuti Cacao & Vanilla Paste Buttons
• Freeze-dried raspberries
• A pinch of sea salt, optional

How to make them

If your dates aren’t already pitted, slice them open lengthways and remove the seeds.

Stuff each date generously with pistachio butter. No measuring required - just enough to make you happy.

Gently melt your Mamamuti Cacao & Vanilla Paste Buttons. Around 100g is a good place to start for a small batch, but this isn’t a recipe that needs rules. If you run out, melt some more.

Dip each stuffed date into the melted cacao until beautifully coated, then place onto baking paper.

While the cacao is still soft, crumble over some freeze-dried raspberries. Add a tiny pinch of sea salt too if that’s your thing.

Pop them into the fridge until the cacao has set.

Then eat one.

Or three.

Why this combination works

You get the deep, rich chocolate flavour of pure cacao, the creaminess of pistachio, the natural caramel sweetness of the dates and that bright little tang from the freeze-dried raspberries.

Creamy + crunchy + chewy + sweet + tart + chocolatey.

Have fun with it. Pleasure is the purpose.