Ingredients

medjool dates
raw pistachios
dark chocolate
flaky sea salt (ex. Maldon)

forks
parchment paper (or cooling rack)
cookie sheet

Method

1. Carefully remove pits from medjool dates – I find it best to buy dates with the pit in and remove them myself, as pre-pitted dates tend to be more dry and tough compared to pitting them fresh.

2. Stuff each date with whole pistachios. Close the date back around the pistachios.

3. Chop remaining pistachios roughly (or to desired consistency) – these will be used to “bejewel” the medjool dates.

4. Break dark chocolate into small pieces. Melt completely using the bain marie method or melt in a microwave safe bowl in 10 second intervals, stirring between each interval and being careful not to burn the chocolate.

5. Place parchment paper (or cooling rack) on a cookie sheet. This will be used to place the dates after dipping them in chocolate.

6. Drop a pistachio stuffed medjool date into the melted chocolate. Using a fork or 2, rotate the date so that it is completely coated in chocolate. Before transferring to parchment paper (or cooling rack), lift the date out of the melted chocolate and allow the excess to drip through the fork prongs. Place on parchment paper, then sprinkle over chopped pistachios and flaky sea salt to bejewel your dates. Repeat with the remaining dates; depending on how quickly you work with the dates and chocolate, you may be able to transfer 4-5 dipped dates to the parchment paper and sprinkle your chopped pistachios and sea salt over all of them at the same time.

7. When all the dates are coated in chocolate, chopped pistachios, and sea salt, transfer the cookie sheet to the fridge to help set the chocolate. The dates are ready to eat as soon as the chocolate has cooled and hardened. I recommend keeping the dates in the fridge until ready to eat so that the chocolate stays firm.

Notes:

1. If you have excess melted chocolate and toppings, I highly recommend making chocolate bark!
   Just line a plate (or other flat vessel) with parchment paper. Pour the remaining chocolate onto the parchment paper and smooth to an even thickness with a spoon or spatula. Sprinkle over remaining chopped pistachios and some flaky sea salt (and any other yummy toppings you desire!). Place your vessel in the fridge or freezer to set the chocolate bark.