Biscuit Spread Stuffed Dates Coated in Chocolate

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Mike makes Biscuit Spread Stuffed Dates coated in chocolate, the ultimate no bake sweet bite in 25 minutes. Medjool dates are filled with biscuit spread, then dipped in glossy dark or milk chocolate and finished with crushed roasted hazelnuts plus a pinch of sea salt flakes. Chill until set and you have an easy dessert platter hero that tastes seriously indulgent.

Ingredients

• 12 medjool dates, pitted
• 3 tbsp biscuit spread
• 150g dark or milk chocolate, chopped
• 1 tbsp crushed roasted hazelnuts, for garnish
• Sea salt flakes, a pinch

Method

1. Slice each medjool date lengthways on one side and gently open it up. Using a small spoon or piping bag, fill each date cavity with about ½ teaspoon of biscuit spread, then press the sides back together to seal.
2. Melt the chocolate in a heatproof bowl set over a saucepan of gently simmering water (or in short bursts in the microwave), stirring until smooth and glossy.
3. Using a fork, dip each filled date into the melted chocolate, allowing the excess to drip off. Place the coated dates on a tray lined with baking paper. While the chocolate is still soft, sprinkle with crushed hazelnuts or biscuit crumbs and a small pinch of sea salt flakes.
4. Refrigerate for 10–15 minutes, or until the chocolate has set. Serve chilled or at room temperature for the perfect bite-sized indulgence.