- Medjool dates: 12 piece(s)
- pistachio butter: 1.5 tbsp
- sea salt: 6 pinch(es)
- marzipan: 50 g
- date and hazelnut spread: 12 tsp
- dark chocolate: 100 g
Knead together 50g of marzipan, 1-2 tbsp of pistachio butter and a pinch of salt into a uniform mass.
Carve out the dates and remove their seeds.
Fill the dates with the pistachio marzipan mixture.
Spread the date and hazelnut spread over the dates.
Cover the date in the pistachio marzipan mixture and then close up the dates.
Glace the filled dates with molten chocolate and garnish with a bit of coarse salt.
Let the chocolate harden and enjoy!