Coconut Stuffed Chocolate Dates
I first created these for the 'Whats for Breakfast?' cookbook...if you are an Insider you will already have access to this...if you are not, then head on over and join us. We need you!!
Of course there will be those amongst you who think that chocolate for breakfast is not a good idea. But to you I say, why not? Chocolate is full of anti-oxidants, and don’t get me started on dates...they are so good for you! (That is my story and I am sticking to it.) If you have never had chocolate for breakfast, then now is the time to start. Check the guilt at the kitchen door and get onto it. You can thank me by joining us on the Inside. Wink wink.
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Need
- 60 Grams shredded coconut
- 40 Grams coconut oil + 20g extra
- 30 Grams pure maple syrup
- Generous pinch pink salt flakes BUY
- 2 Teaspoons vanilla bean paste BUY
- 15-20 Medjool dates
- 200 Grams chocolate dark 70% in pieces BUY
- Cacao nibs, Pink salt flakes and shredded coconut to garnish
Do
- 1
Place coconut, 40g coconut oil, maple syrup, salt and vanilla bean paste into Thermomix bowl and blend 1 min/speed 4-5, stopping to scrape down sides of bowl as needed. This will be quite often as the volume of mixture is fairly low. Increase to speed 6-7 if you want a finer blend.
- 2
Split dates lengthways and remove pits from dates and discard.
- 3
Spoon coconut filling into each date and using wet hands, make it as smooth as possible across the top.
- 4
Place filled dates into freezer.
- 5
Place chocolate and remaining 20g coconut oil into clean, dry Thermomix bowl and melt 15 min/37°C/speed 1.
- 6
To be ready to enrobe dates in chocolate, prepare a little of each garnish for easy access.
- 7
Place a bowl for dipping near a piece of clean baking paper on a tray. Pour enough melted chocolate to cover a couple of the dates into bowl and using a fork dip a date, rolling it in the chocolate until well coated. Remove carefully and place onto baking paper.
- 8
Garnish with just a little of topping of choice.
- 9
Continue with each step until all dates are coated. Allow to set at room temperature. Place into paper cases of choice and store refrigerated until use.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
