Bounty Stuffed Dates
These simple Bounty-inspired stuffed dates are the perfect treat to make at home if you fancy something sweet but a little less processed. They last for a long time in the fridge, and look pretty served with coffee too, topped with desiccated coconut and flaky sea salt to balance out the natural sweetness of the dates. Use vegan dark chocolate if you want these to be totally plant-based.
Instructions
Stir together the coconut and coconut cream into a slightly sticky mix, and set aside
In a heat-proof bowl set over simmering water melt the chocolate until smooth, then stir in the coconut oil until melted. Meanwhile, line a small rimmed baking sheet with baking paper.
Using a sharp knife, carefully make a slit down the side of each date and remove the stone.
Using a teaspoon, stuff the dates with the coconut mixture, filling them about 3/4 full before pressing them together at the top to seal them (this will be quite rough) and brushing off the excess coconut. Don’t worry if they don’t seal perfectly or you don’t use all the coconut mixture, this will depend on the size of the dates.
One by one, drop the dates into the melted chocolate and use a spoon to roll them around and make sure they’re fully coated. Lift them out of the chocolate with the fork, allowing as much excess chocolate as possible drip away. Place them on the prepared baking sheet.
Sprinkle the tops of each with a little coconut and sea salt, and place the tray in the freezer for 20 minutes.
Transfer the dates into an air-tight container and store them in the fridge where they will keep for up to two weeks.
Ingredients
Available in store
- 30g desiccated coconut, plus extra for decoration
- 30g coconut cream
- 12 stone-in dates
- 100g dark chocolate
- ½ tsp coconut oil
- flaky sea salt