The perfect little snack, packed full of delicious nutrients! We used cashew butter as the filling, but peanut butter or almond butter also work really well.
Preheat oven to 180 degrees Celsius.
Lay the hazelnuts on a tray with baking paper. Bake for 5 minutes or until they begin to brown.
Remove and cool. Blitz in a food processor for 10 seconds and set aside.
Slice a date on one edge and place a teaspoon of cashew butter into the center. Set aside and continue with the rest of the dates.
Heat a pot over a low heat.
Add the cacao buttons and salt and stir continuously until completely melted. Set aside to cool.
One by one, place a date in the chocolate mixture and use a teaspoon to coat each side with the chocolate.
Sprinkle with the crushed hazelnuts and place on a tray lined with baking paper.
Repeat with the rest of the dates. and set in the freezer for approximately 15 minutes.
Store in the refrigerator or freezer.
Ingredients
Directions
Preheat oven to 180 degrees Celsius.
Lay the hazelnuts on a tray with baking paper. Bake for 5 minutes or until they begin to brown.
Remove and cool. Blitz in a food processor for 10 seconds and set aside.
Slice a date on one edge and place a teaspoon of cashew butter into the center. Set aside and continue with the rest of the dates.
Heat a pot over a low heat.
Add the cacao buttons and salt and stir continuously until completely melted. Set aside to cool.
One by one, place a date in the chocolate mixture and use a teaspoon to coat each side with the chocolate.
Sprinkle with the crushed hazelnuts and place on a tray lined with baking paper.
Repeat with the rest of the dates. and set in the freezer for approximately 15 minutes.
Store in the refrigerator or freezer.
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