Baklava Stuffed Dates — a sweet, homemade treat with all the classic citrus, nutty, and floral notes of the traditional Turkish pastries. Whip them up in under 15 minutes for a healthy, chocolate-dipped dessert that’ll satisfy your sweet tooth cravings!
I like to think of dates as a secret weapon when trying to make healthy desserts. Since they’re naturally sweet, no need for added sugar! These baklava-themed ones are a fun twist to just chocolate-dipped ones and, when in need of something quick yet fancy, are ready to impress!
Baklava Stuffed Dates — a sweet, homemade treat with all the classic citrus, nutty, and floral notes of the traditional Turkish pastries. Whip them up in under 15 minutes for a healthy, chocolate-dipped dessert that’ll satisfy your sweet tooth cravings!
- 20 medjool dates , pitted
- 1/2 cup dark chocolate chips , unsweetened
- 2 tsp coconut oil
- 3 tbsp pistachio , crushed
- 2 tbsp almonds , crushed
- 2 tbsp walnuts , crushed
- 1 tsp lemon juice
- 1/2 tsp orange zest
- 1/2 tsp lemon zest
- 1/2 tsp cinnamon
- 1/2 tsp salt
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In a small bowl, mix together together walnuts, pistachios, almonds, lemon juice, lemon zest, orange zest, cinnamon and salt. Set aside half of this mixture and save for the topping
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In a separate bowl, melt your chocolate and coconut oil in the microwave in 30 second intervals, stirring in between.
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Make a small slot or opening in each of your dates and stuff them with the baklava mixture made earlier.
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Dip each date in chocolate and sprinkle with the remaining crushed nut mixture. You can either dip the entire date in chocolate or just one side, I chose to do just one side.
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Let the chocolate harden and your Baklava Stuffed Dates are ready!
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Amazing 👌
Thanks a lot!!💕
These look great! I’m giving a Turkish vegan dinner party at the weekend and I was thinking of making these for dessert. Can I make them a day or two ahead and if so, how do you store them? It’s very hot at the moment, so the chocolate won’t be hard for very long at room temperature!
Thanks a lot! Yes, you can make it a beforehand, just keep them in the fridge. They should last for a couple days to a week.