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Medjool dates stuffed with rose-scented honeyed pistachios and drizzled with white chocolate. Wonderful when you Fika.
Medjool dates stuffed with rose-scented honeyed pistachios and drizzled with white chocolate. Wonderful when you Fika.—Janet Rörschåch
pieces Medjool dates
cups roasted and salted pistachios
teaspoons rose water
tablespoon raw honey
ounces White Chocolate
pieces rose petals, food safe
piece parchment paper
- Cut slit into dates so you create a pocket. Do not slice date in half. Discard seed and set date aside.
- In food processor, chop nuts to fine but not paste. Add rose water and honey and blend into pistachios.
- Stuff dates with pistachio mixture and rest on to parchment.
- Temper 3 ounces of chocolate and finely chop 3 ounces of white chocolate and set aside. This is your "seeding chocolate. I found Food52's tempering chocolate instructions very helpful. https://food52.com/blog/3601-how-to-temper-chocolate
- Once chocolate is tempered, drizzle chocolate over top of dates.
- Garnish with rose petal and serve with strong Turkish coffee.
- This recipe was entered in the contest for Your Best Recipe with Dates