Introduction

These luxurious Dubai Chocolate Stuffed Dates combine the natural sweetness of Medjool dates with a creamy kataifi pistachio filling and a drizzle of rich chocolate. Perfect as a healthy dessert, a special Ramadan treat, or a thoughtful homemade gift, they are as elegant as they are delicious.

The image shows several large dates placed on brown parchment paper on a white plate with a brown rim. Each date is filled with a greenish filling that looks creamy and textured, with thin, light strands mixed inside. The top of each filled date is decorated with dark brown drizzles of chocolate sauce in stripes. Finally, there are small pieces of crushed nuts sprinkled on top, adding a mix of green and light orange colors. The white marbled texture of the background is visible around the plate edges. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup shredded phyllo dough (kataifi), chopped
1 tablespoon butter

1/2 cup pistachio cream
12 Medjool dates, pitted

1 cup dark chocolate chips (or chocolate of choice)

Instructions

Step 1: Prepare the pistachio filling by heating a large heavy-duty pan over medium heat. Add the chopped kataifi and butter, cooking while stirring occasionally until the kataifi is golden brown and crispy. Transfer to a medium mixing bowl.

Step 2: Add the pistachio cream to the toasted kataifi and gently mix to combine well.
Step 3: Melt the chocolate chips in the microwave in 30-second increments, stirring gently between intervals until smooth. Alternatively, melt the chocolate over a double boiler.
Step 4: Place the pitted dates on a parchment-lined sheet pan. Fill each date with about 1 teaspoon of the pistachio mixture.

Step 5: Drizzle the melted chocolate over the stuffed dates. Optionally, sprinkle with crushed pistachios for extra texture.
Step 6: Transfer the tray to the fridge and let set for at least 15 minutes before serving.

Tips & Variations

Use different nut creams such as almond or hazelnut for a variation in flavor.

Toast the chopped kataifi carefully to avoid burning and achieve a perfect crispiness.
Try dipping the stuffed dates fully in chocolate for a richer treat.
For extra decoration, sprinkle a pinch of sea salt over the chocolate drizzle.

Storage

Store the stuffed dates in an airtight container in the refrigerator for up to one month. Once the chocolate has set, you can stack them carefully. For longer storage, place dates on a parchment-lined baking sheet in a single layer and freeze until firm (about 30 minutes), then transfer them to a freezer-safe container or bag. They keep well in the freezer for up to three months. To thaw, move the desired amount from the freezer to the fridge overnight, or leave them at room temperature for a few minutes until soft enough to enjoy.

How to Serve

The image shows a close-up of several dates on a white plate with a brown speckled edge, placed on a white marbled surface. Each date has three visible layers: the bottom layer is the dark brown shiny, wrinkled date. The middle layer is a light green creamy filling, squeezed into the center of each date, with a slightly rough texture. The top layer is a drizzle of dark brown chocolate sauce applied in thin, wavy lines over the green filling. The dates are sprinkled with small pieces of crushed nuts in yellow and light green colors, adding a crunchy texture on top. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of dates for this recipe?

While Medjool dates are preferred for their large size and natural sweetness, you can use other soft dates. Just ensure they are pliable and pitted for easy stuffing.

How do I make pistachio cream if I don’t have it on hand?

You can make a simple pistachio cream by blending shelled pistachios with a little honey or sugar and a splash of milk or cream until smooth. Adjust the sweetness to your preference.