1/4cuptoasted pistachios or almonds, finely chopped
Chocolate Coating
2/3cupdark chocolate
1tbspcoconut oil
Vanilla Coating
3/4cupmacadamia nutssoaked in boiling water for 30 minutes
1/4 cupwater
1 tbsphoney or maple syrup
1 1/2tspvanilla extract
2tbsp coconut oil
Instructions
Line a baking sheet with parchment paper. Using a sharp knife, cut a slit down the side of each date and pull out the pit. Depending on the size of the dates, stuff each one with 1 to 2 almonds and then close the date around the almonds. Place the dates on the parchment paper lined tray lightly sprinkle with salt. Place the tray in the freezer while you prepare the coatings.
Place the macadamia nuts in a food processor and blend until they turn into a crumbled mixture, add in the water, honey, coconut oil and vanilla extract and continue to blend until a creamy puree has formed, keep blending until it become very smooth. Place the puree in a bowl on top of the pot of simmering water. As the mixture heats it should begin to thin. Once it has fully heated remove from the heat.
To make the Chocolate Sauce, fill a pot with an inch of water and allow to simmer on medium-low heat. Place the chocolate and coconut oil in a bowl on top of the pot of simmering water. Stir the chocolate until it has melted and mixed with the coconut oil. Remove from the heat.
Dip each date in the chocolate or vanilla and using a spoon ensure all sides are coated. Place back onto the baking sheet and then sprinkle with the chopped pistachios or almonds,
Once all dates have been coated, return the tray to the freezer and allow the coating to completely harden. The chocolate will take approximately 30 minutes while the vanilla coating should be left for 4 to 5 hours.
The dates will last for up to 3 months in the freezer.