Medjool Dates is my absolute favorite variety of date, and for good reason—they’re softer, sweeter, and more flavorful than any other variety commonly found in the U.S. Unlike the firmer, drier Deglet Noor dates (which are the most widely available alternative), Medjools are large, plump, and luxuriously moist, with a rich caramel-like flavor and notes of honey and cinnamon. Their soft texture makes them ideal for energy balls, dessert bases, and they stuff beautifully.
From: Camp Cooking WITHOUT Cooler II ~ Blueprint for Using Nonperishable Food ….. LINK to BUY ON AMAZON
Decadent Dates
Yields 16
Ingredients
- 4 oz almond paste or marzipan ….. LINK to BUY ON AMAZON
- 16 jumbo Medjool dates (yes, must be Medjool for best results) ….. LINK to BUY ON AMAZON
- 16 whole almonds
- ½ cup semi-sweet chocolate chips
- 2 teaspoons shortening
- Wax or parchment paper
Instructions
- Slice each date lengthwise and remove the pit. Be careful not to cut all the way through—you’re making a little pocket.
- Roll the almond paste or marzipan into 16 small balls, about 1 teaspoon each.
- Press a marzipan ball into each date, then tuck a whole almond into the center. Gently pinch the date partially closed around the filling.
- Melt the chocolate chips with the shortening using a double boiler. If you don’t have a double boiler, no problem—just improvise: Fill a large pot about halfway with water. Place a smaller pot or heat-safe bowl on top, making sure the bottom doesn’t touch the water. Heat gently and stir often until the chocolate is smooth, then remove from heat.
- Dip each stuffed date halfway into the melted chocolate. Place them on wax or parchment paper to cool.
- Let the chocolate harden at room temperature—how long this takes will depend on the air temperature.
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