Ferrero Rocher Stuffed Dates
These Ferrero Rocher Stuffed Dates are a healthy twist on the classic candy! Medjool dates are stuffed with chocolate hazelnut butter, a whole hazelnut, and coated in crunchy chocolate. A vegan, gluten-free, no-bake treat!
Ingredients
- 6 medjool dates
- 6 tablespoons chocolate hazelnut butter
- 6 hazelnuts
- ½ cup vegan chocolate chips
- ¼ cup crushed hazelnuts
Instructions
- Prepare the dates: If your dates still have the pits, slice each one lengthwise, being careful not to cut all the way through, and remove the pit.
- Stuff the dates: Add a spoonful of chocolate hazelnut butter to the center of each date, then press a whole hazelnut into the center. Place the stuffed dates in the freezer for about 1 hour, or until the filling is firm. This makes them much easier to dip and helps prevent the filling from sliding out.
- Make the crunchy chocolate coating: While the dates freeze, melt the chocolate in the microwave, stirring every 30 seconds until smooth. Stir in the finely crushed hazelnuts for that classic Ferrero Rocher crunch.
- Dip and chill: Dip each stuffed date into the crunchy chocolate mixture, coating completely. Place on a parchment-lined plate or tray and chill in the fridge or freezer until the chocolate is firm.
Video
Notes
- Use soft, fresh medjool dates. Their soft, chewy texture and caramel-like flavor are a game-changer.
- Freeze before dipping. It prevents the hazelnut butter from sliding out when you dip them into the melted chocolate.
- Use a chocolate you love. This is one of those recipes where the chocolate really matters! I opt for dark chocolate chips, this high-quality chocolate bar, or (when I'm feeling extra) this hazelnut butter chocolate bar for even more hazelnut flavor.
- Finely crush the hazelnuts. Smaller pieces distribute more evenly through the chocolate and give you that classic Ferrero Rocher-style crunch.
- Is your chocolate too thick? Stir in ½ teaspoon of coconut oil to thin it out and make dipping easier.
- Storage: Keep them in an airtight container in the fridge for up to 1 week, or in the freezer for up to 2 months. For the best texture, I prefer storing them in the fridge since the filling stays creamy. If you decide to freeze them, let them thaw at room temperature for a few minutes before eating so the filling can soften.
Calories: 282kcal, Carbohydrates: 40g, Protein: 3g, Fat: 14g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 8mg, Potassium: 286mg, Fiber: 4g, Sugar: 33g, Vitamin A: 38IU, Vitamin C: 0.4mg, Calcium: 62mg, Iron: 2mg
Did you make this recipe?Tag @booboosbakeryy with hashtag #booboosbakery on Instagram. We love to see what you make!
