Recipe makes 10 chocolate hearts
Preparation Time: 30 minutes
Difficulty: Medium
INGREDIENTS:
- 10 medjool dates
- 20 walnut or pecan halves
- 2/3 cup dark chocolate, at least 70% cacao (100 grams)
- 1 teaspoon coconut oil (6 grams)
- Optional toppings: sea salt, shredded coconut, freeze-dried raspberry powder, cacao nibs, pink peppercorns
DIRECTIONS:
- Slice the dates in half lengthwise on one side, keeping the bottom attached, and remove the center pits.
- Press one walnut or pecan half into the centers of each side of the dates.
- Form the butterflied dates into a heart-shape.
- Melt the chocolate and the coconut oil in a medium bowl in the microwave on medium power for 60 seconds, then stir and microwave in 30-second increments until fully melted.
- Dip one date at a time into the chocolate, turn until fully coated, then use a spoon to move onto a wire rack set over parchment paper or a silicone mat.
- Repeat with the remaining dates.
- Sprinkle each date with sea salt, shredded coconut, freeze-dried raspberry powder, cacao nibs, or pink peppercorns (optional).
- Freeze the dates for 5-10 minutes until the chocolate is hardened, then transfer dates to a sealed container to store in the refrigerator for up to three months.
Chocolate-covered, walnut-stuffed date “hearts” are an easy, nutritious treat to make this Valentine’s Day.
Rich in fiber, minerals, and antioxidants, this sweet combination supports digestion and cellular health. Dates are high in fiber, which reduces their impact on blood sugar by slowing digestion of carbohydrates into glucose. Walnuts are a rich source of alpha linolenic acid (ALA), an essential omega-3 fatty acid with anti-inflammatory properties. Dark chocolate is high in fiber, iron, magnesium, copper and manganese. Use chocolate with 70% or more cacao content, which is lower in sugar and higher in these health-promoting compounds.
Recipe by Lotta Andonian, MS, RD, a Registered Dietitian at the Create Cures Foundation Clinic.
