Chocolate Dates Stuffed with Almond & Cranberries

  • 175g Whitworths Stoned Deglet Nour Dates
  • 75g Whitworths Ground Almonds
  • 30g Whitworths Little Jewel Cranberries
  • 40g caster sugar
  • 1tsp almond essence
  • 50ml water
  • 600g dark chocolate, roughly chopped

Ready… Steady… Bake…

  • Heat the water, cranberries and sugar gently in a saucepan until the sugar has dissolved.
  • Add the almonds and almond essence then stir to a smooth, thick paste. Allow to cool.
  • Spoon a large teaspoon of the mix into the centre of the dates.
  • Place two-thirds of the chocolate into a bowl then melt over a pan of barely simmering water. Remove from the heat then add the remaining third stirring vigorously until completely melted.
  • Dip each stuffed date fully into the chocolate, shake gently then place onto a sheet of greaseproof paper. Continue until all the dates are covered placing them apart so they don’t touch each other.
  • Leave to set for at least 15 minutes before serving.
Print recipe
  • 40 mins PLUS 15 mins cooling
  • Makes 20