Where does the time go? My semester break went by so quickly, it’s amazing. I’m torn between missing my free time already and being eager for classes to start. I picked some pretty neat courses this semester about literature theory. One revolves around the work of Ian McEwan and the other one is about literature around 1900. I had to read amazing books like Atonement or the Picture of Dorian Gray. Sometimes work doesn’t feel like work at all. I have to remind myself over and over again how lucky I am to be able to do what I love most. It’s easy to forget that in the heat of the moment aka exams.
I did a lot of work on the blog behind the scenes, you will see more in a few days I hope. That means there was little time for testing time consuming recipes. Luckily preparation time doesn’t necessarily equal how yummy and special something is. These Stuffed Dates are pretty awesome and probably one of the best things we had in a long time. Especially since it only takes about 15 minutes to prepare them! They combine natures best, the sweet and sugary goodness of soft medjool dates with my favourite peanutbutter and of course chocolate. Biting in one of them leads to a unbelievable flavour explosion in your mouth, believe me. Be careful not to eat them all at once, they are that good. One is a whole dessert, though, and will leave you satisfied for hours. It’s definitely a guilt-free snack!
6 medjool dates
3 tablespoon nutbutter (for example peanut or almond butter)
50 gram dark vegan chocolate
1/2 tablespoon coconut oil
2 tablespoon shredded desiccated coconut
1. Cut up your dates lengthwise and remove the pit. Fill with a good dollop of nutbutter. I tried both peanut and almond butter and would stick to peanut in the future since it’s firmer. Squeeze two hazelnuts in each date and squeeze them shut. Put them in the freezer for 10 minutes
2. In the meantime use the microwave or a bain-marie to melt your chocolate together with the coconut oil. Remove the dates and drizzle the chocolate over them or dip them in the chocolate. Set on a baking sheet, drizzle with the coconut and chill in the fridge for an hour.
3. Devour them all at once because they are too delicious to stop eating. Or store them in the fridge and keep snacking.