I love the idea of stuffed dates- both savory and sweet. There are a million variations out there as dates are a great vessel for stuffing. I decided on nuts, chocolate and coconut and I think they will be great on my holiday dessert table.
I did 25 of them by stuffing them, rolling them in melted chocolate and finishing them with dried coconut. For the rest that were in the package I skipped the chocolate since my Father cannot eat it. Instead I rolled his in a little bit of Karo Light Corn Syrup and then the coconut.
Very simple to do and a nice Middle Eastern treat.
Israeli Stuffed Dates
25 Medjool Dates
25 pecan halves
8 oz vegan chocolate chips (I used Ghiradelli Semi Sweet)
2 tbsp non dairy milk (I used So Delicious Unsweetened Coconut)
1 cup (or more) unsweetened dried coconut flakes
Remove the pits from the dates and replace them with pecan halves. Place them on a baking sheet lined with wax paper.
In a double boiler over medium heat melt the chocolate chips. Stir in the 2 tbsp of non dairy milk until well incorporated. The mixture should be very smooth.
Remove from the heat and working quickly drop each date into the chocolate with a spoon. Roll it around to ensure it is coated and remove it with the spoon. Roll it in the coconut and place on the wax paper lined sheet. I actually found it very easy to sprinkle some coconut on the wax paper first and then sprinkle coconut on the date. Be sure it is well coated on all sides.
Cover and place in the refrigerator until the chocolate has firmed up before serving. Store in the refrigerator.