RECIPE: Sticky Toffee Stuffed Dates

There are some things in life that need explanation.

And there are some things in life that don’t.

I have never quite worked out how to follow through on promising not to explain things when it comes to food & nutrition but let’s put that down to passion & say I’ll keep this one short & (most definitely) sweet.

When looking at foods to satisfy a sweet urge my pointers are always go for the natural, & balance their innate sugars with protein & fats to avoid overly spiking blood sugar levels as this in the long term has a negative impact on many parts of our bodies.

In this simple recipe the combination of fibre rich dates, high cacao content raw chocolate, & the healthful fats & protein within the nut/seed butter filling ticks all those boxes, PLUS the simple act of freeing them transforms these into the natural equivalent of a toffee penny.

And that is all I have to say about that.

• 8-10 medjool dates
• 3-4 tbsp RAW Health tahini (you could also use your favourite nut butter)
• 100g Ombar 72% cacao

1. Use the point of a sharp knife to cut the dates open down their length so you can flick out the stones, open them up like a book.
2. Use a knife or spoon to fill with tahini then fold them back up again, freeze for at least 30 mins.
3. Place a plate into the freezer.
4. Melt the chocolate gently in a bowl over a pan of simmering water, grab your frozen dates & chilled plate covering it with a piece of parchment paper.
5. Dip the dates & lift out with a fork, place on the plate & repeat until all are done, if you have excess chocolate either go in for 2nd dip or eat it!
6. Place into the freezer to fully harden for another 30 mins. Enjoy from frozen or allow to thaw slightly.