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Dark chocolate covered Pistachio Butter Stuffed Dates sprinkled with flaky sea salt, showing a cardamom-spiced green filling.

Pistachio Butter Stuffed Dates

Rebecca Blumer
Experience the viral Dubai chocolate trend at home with these naturally sweet, snappy Pistachio Butter Stuffed Dates. A creamy, crunchy, no-bake treat ready with just 15 minutes of effort!
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Prep Time 15 minutes
Chilling time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Course Dessert, Snack
Cuisine American, Middle Eastern
Servings 6 dates
Calories 176 kcal

Equipment

  • Microwave-safe Bowl
  • Small knife

Ingredients
 

  • 6 medjool dates
  • 6 teaspoons pistachio butter
  • 0.5 cup vegan chocolate chips
  • chopped pistachios

Instructions
 

Pit the Dates Without Breaking Them

  • If your Medjool dates have pits, hold one date like a little canoe in your palm and make a shallow slit down the length with a small knife. Stop before you cut through the bottom, you want a pocket, not two halves, then pinch the date gently to open it and pop out the pit.

Season the Pistachio Butter and Stuff

  • Stir a pinch of ground cardamom into the pistachio butter until it smells warm and aromatic. Spoon 1 teaspoon into each date, pressing lightly so the filling sits neatly inside without forcing the date open too wide.
  • Set the stuffed dates on a plate and freeze them for about 1 hour, until the pistachio butter feels firm to the touch. This is the moment that keeps your filling from sliding out later.

Melt the Chocolate Until Glossy

  • Add the vegan chocolate chips to a microwave-safe bowl and heat in short bursts, stirring every 30 seconds. Keep going only until it turns smooth and shiny, with no stubborn lumps, and stop before it feels piping hot.

Dip, Garnish, and Set

  • Dip each chilled, stuffed date into the melted chocolate to coat it completely, then let the excess drip back into the bowl for a second or two. While the chocolate is still wet, sprinkle chopped pistachios and a pinch of flaky sea salt on top.
  • Move the dates to the fridge or freezer for a few minutes, just until the coating turns firm and snappy. Once set, the shell should feel crisp when you tap it lightly with a fingernail.

Notes

Freeze Before Dipping: Freezing the stuffed dates is non-negotiable. This keeps the pistachio butter from oozing out and streaking your chocolate coating.
Thinning Chocolate: If your melted chocolate feels too thick, stir in 1 teaspoon of coconut oil before melting. It thins the chocolate so it drapes smoothly and sets into a snappy layer.
Storage Tips: Store in an airtight container in the refrigerator for up to 1 week so the chocolate stays crisp and the dates stay soft. They can also be frozen for meal prep.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 176kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 3gSodium: 50mgPotassium: 200mgFiber: 3gSugar: 20gCalcium: 20mgIron: 1mg
Keyword Pistachio Butter Stuffed Dates
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