Introducing a fresh twist on Easter treats – these delectable chocolate hazelnut-filled dates are so simple to prepare! They make for the ideal indulgence to keep stocked in your freezer.

Recipe & Photography by Courtney Sutton @selfbycjs

Ingredients:

• 10 medjool dates, room temperature
• 4 tbsp Noya hazelnut butter
• 2 tsp organic cacao powder
• 15 hazelnuts (10 for dates, 5 for topping)
• 1 tbsp coconut oil
• 160g Loving Earth dark chocolate

Method:

1. Line a small tray with baking paper.
2. Gently slice down each date lengthwise and remove the seed. Don’t slice all the way through as you want to be able to close them back up again.
3. In a small bowl, combine Noya hazelnut butter and cacao powder. Stir until well combined.
4. Using a small spoon, place a small amount of chocolate butter into each date ensuring they aren’t overfull nor empty. Place a hazelnut in the centre and close the sides of the date back up. Place onto baking paper. Set in freezer for at least 1 hour.
5. Once frozen, melt Loving Earth dark chocolate with coconut oil. Place one date into the mixture, using a spoon, coat the date with chocolate and place back on lined baking tray. Continue this until all dates are chocolate coated.
6. With left over chocolate, drizzle atop of the dates. Before the chocolate has set, add any toppings you like. I love sea salt flakes, crushed hazelnuts and dried edible flowers (as pictured).
7. Put back in freezer for at least an hour and enjoy! You can store these in an airtight container. Best eaten frozen!