If you haven't tried dates stuffed with almond or cashew butter, you are missing out! It's a match made in heaven and a coating of dark chocolate make these the perfect mid afternoon snack or dessert. You can coat these in dark chocolate and drizzle with matcha chocolate or cover completely in matcha chocolate - it's completely up to you.
These are so easy to make and keeps in the fridge for 1 week.
10 Medjool dates (pitted)
4-5 Tbsp of organic cashew, almond or peanut butter
200g of vegan white chocolate (feel free to use any type of chocolate)
1 Tbsp of Everyday Grade Masuta Matcha (you can also add this to dark chocolate to give a hint of matcha flavour)
2 Tbsp of chopped pistachios
1). Cut the dates on one side to remove the pits, then fill with the nut butter (use as much or as little as you like). Place each one on a tray lined with baking paper and place in the freezer to firm up (about 20-30 minutes).
2). About 10 minutes before the dates are ready to remove from the freezer you can melt the chocolate. Make a double boiler by bringing water to a simmer in a medium sized saucepan. Add your chocolate to a heat proof glass bowl and place over the saucepan (ensure the water doesn't touch the bowl). Once the chocolate is melted add the matcha and stir to combine. Then remove from the heat.
3). Remove the dates from the freezer and drop each date into the melted chocolate and cover completely. Sprinkle over the chopped pistachios and place back on the baking paper.
4). Place back in the fridge until chocolate has set. Store in an airtight container in the fridge.