Prep Time 15 minutes (+ chilling time)
15 medjool dates
50-100g almond butter
100g good quality bitter dark chocolate (I like Lindt 78%)
Toasted shredded coconut
Dried rose petals
You can store these in the fridge in an airtight container for up to two weeks.
Slice open the dates to remove the pip.
Place a teaspoon of almond butter in the cavity where the pip was, then gently push the sides of the date together to seal.
Melt the chocolate over a double boiler and dip the stuffed dates in chocolate, moving them around until they are completely coated.
Place on a lined baking tray and sprinkle your choice of garnish over the top.
Place in the fridge for at least 30 minutes to set. Store in the fridge in an airtight container for up to two weeks.