Today’s recipe is inspired by those wonderful Saudi and Emirati dates I used to enjoy in the Middle-East.
There is an abundance of dates over there but above all, each specie has a character and an after-taste, from meaty to dry, from a liquorice to a caramel after-taste. To top it all, nothing beats “Rotab”, a sort of meaty date before the dried stage, it’s oozing honey.
In Morocco, it’s quite common as a guest to be received with dates and milk especially during weddings and happy events, a bit like any other Arab country.
We stuff Medjool dates with coloured almond paste (70% almond- 30% sugar-drops of orange blossom water), we also brush the dates with the orange blossom water. And if there is no almond paste, we just stuff with almonds or walnuts.
But in the Middle East, it gets even better: They coat dates with chocolate, they stuff it with caramelized nuts (walnuts, hazelnut, almond, pecans, pistachio) or candied orange peels. They even stuff dried apricots, good Turkish dry figs… It’s really very inspiring.
So today, I have applied the same logic, except that the stuffing is my idea; I just had it when I saw a small bowl of chocolate-praline leftover sitting in my fridge. It was a instant hit in the family: I stuffed some of the Saudi dates (meaty with a strong caramel after-taste) with a chocolate praliné-paste and the whole thing was coated in dark chocolate. They I left them in the fridge to set and I decorated with crushed almond (fried).
|Isn’t that an instant treat? No baking needed|
The chocolate melts in the month, the praline adds a caramelized crunchy texture and all in a soft bite originating from the beautiful dates..
|Chocolate and praline-paste|
These coated dates keeps well in the freezer for weeks, no baking needed and even if you haven’t got a praline-paste (you should consider making it), just caramelize your favourite nuts and stuff the dates with a few…