Would it be a terrible idea to send you dates stuffed with walnuts in your lunchbox?
Beyond terrible! Embarrassing! Dates look like cockroaches.
No they don’t! They look like dried fruits. Wait… but what if they are covered with chocolate?
No, they’re still dates.
I can’t argue with that. If my mother sent me one of those Moroccan marzipan-stuffed dates in my lunchbox, instead of the ever-popular choco (Israeli chocolate-milk-in-a-plastic-bag), I would be absolutely mortified.
Did I really think that covering dates with chocolate would make them look more appealing?!?
Unfortunately these days the only way to make snacks more appealing to children is to commercially package them in some kind of noisy wrapper. My kids always claim that they are the only kids in their school, who don’t have a real snack in their lunch box, so ironic!
If you add a dash of salt and ground coffee beans to the chocolate you’ll have a serious treat. Keep in mind though that since the dates are intensely sweet, the chocolate should be dark and bitter (minimum 70% cocoa.) You can use any nut such as pecan, almond, or hazelnut, preferably toasted (more crunchy more tasty).
- 10 small Medjool dates or other dates (If the date is the large medjool kind, you can dip only half of it)
- Walnuts - 10 halves
- 3.5 oz. about 1 cup dark chocolate (70% cocoa)
- Sea salt
- Line a plate with parchment paper.
- Roughly break the chocolate and put it in a double boiler – in a bowl over a saucepan filled with 1 cup of water, over medium low heat. DO NOT stir the chocolate. Sprinkle a tiny bit salt and cook until the chocolate is melted.
- Make a lengthwise slit in the dates and remove their pits. Stuff each date with a walnut and tighten it around the nut so the nut stays in.
- Transfer the melted chocolate into a medium, deep bowl. Dip each date in the chocolate – you can use chopsticks, tongs or a tooth pick to grab it – and place it on the lined plate.
- Put the plate in the fridge until the chocolate is solid – about 20 minutes.
If you have leftovers of melted chocolate you can make these. All you have to do is to dot a hip teaspoon of chocolate on a baking sheet, top with hazelnuts and refrigerate until the chocolate is solid, about 20 minutes.