Chocolate Pistachio Kunafa Stuffed Dates (VIRAL Dubai Chocolate Bar Style)
The viral Dubai chocolate bar flavors stuffed into a date. These dates are iso rich and simple to make but a delicious treat to make for your loved ones. A quick and easy treat to make and store in the fridge.
Equipment
- Sauté pan
- Spoon
- Knife
- Plate
- Mixing bowls
Ingredients
- 12 medjool dates
- 12 cashew nuts
For the pistachio filling -
- 1/2 cup kunafa pastry chopped
- 3 tbsp pistachio paste
- 1 tbsp tahini paste
For the chocolate -
- 1/4 cup dark chocolate or milk
- 1 tsp olive oil
Top with -
- Extra kunafa pastry and sea salt flakes
Instructions
- In a sauté pan add the butter and toast the kunafa pastry. You can get it broken into fine pieces or just cut it yourself. Allow it to toast on low heat until lightly golden brown. Once colored remove from the heat and allow to cool.
- In the mean time melt the chocolate with olive oil either in the microwave or over a double boiler (whatever you are comfortable with), once smooth, set aside too cool.
- Make a slit into each date and remove the seed, repeat with all the dates, set aside.
- In a mixing bowl add the pistachio paste, tahini and then the toasted kunafa pastry, stir together until combined.
- Stuff each date with a cashew nut, 1 tbsp worth of the pistachio filling and top with melted chocolate, sprinkle of sea salt flakes and transfer to a plate. Continue until all the dates are done, I also like topping the melted chocolate with plain toasted kunafa pastry.
- Place in the fridge for 5 minutes or until the chocolate has set. Serve with tea and enjoy.
Notes
- Swap the cashew nuts for pistachio nuts if you prefer.
- If you don’t have medjool dates use any large, soft and fleshy dates you can find.
- You must allow the kunafa pastry to get toasted gently or else it will burn and wont stay crispy once chilled.
- Allowing the dates to sit in the fridge for 5 mins hardens the chocolate.