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READY IN 1¼ hrs

Israeli Stuffed Dates

Read Reviews (6)

"This chocolate-covered, nut-filled date candy is straight from Israel, an idea I received from my Yemenite neighbor. It's easy and delicious!" — Bina E.

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Ingredients Edit and Save

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Original recipe makes 25 stuffed dates Change Servings

8 ounces bittersweet chocolate, chopped
25 pitted Medjool dates

25 pecan halves
2 tablespoons sweetened shredded coconut (optional)

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Directions

Place the chocolate in a glass or plastic bowl. Heat in the microwave for about 2 minutes, stirring every 30 seconds, or until almost melted. Stir until smooth.
Line a baking sheet with aluminum foil. Stuff each date with a pecan half and place onto the baking sheet. Drizzle the stuffed dates with melted chocolate, then sprinkle with coconut. Place into freezer, and freeze for 1 hour before serving.

Kitchen-Friendly View

PREP 15 mins
READY IN 1 hr 15 mins

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Reviews More Reviews

Nov 27, 2008

Easy to make, yummy to eat. They are so sweet that you should not have too many!

—sueb

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Feb 23, 2009

delicious

—Asli Ocak

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8 Ratings

Mar 31, 2008

I made these in a care pack for my boyfriend's family at Christmas. They were the perfect sweet for the holidays. A tasty little treat after dinner with coffee.

—cindylouwho

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May 19, 2011

Party hit! I Made these for my daughters 6th grade food fair. She was assigned to bring a food from Israel. I made about 100. Ours was the first dish emptied! We will be making these again soon.

—Mom of five

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Feb 06, 2012

OMG! I used bitter chocolate (60% cacao). They were the hit of my dinner party!

—Charlotte

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Nov 30, 2012

easy peasy and a great recipe to play with. I toasted the coconut, replaced the pecans with almonds, and toasted some sesame seeds and also tucked a few of those inside with the almond. Used a few different kinds of chocolate(semi-sweet, german, unsweetened) mixed together. **Tip for a nice sheen-add a tbsp. of shortening (not butter) to the chocolate while melting. **Tip #2-toast the nuts for a depth of floavor and to avoid bitterness. Just toss them around in a hot dry pan on stovetop until toasted. I'm still a double-boiler gal. these tasted absolutely delish, present so well, easy to make, and have an incredible taste. the nut(and the sesame) gave it a sweet/salty mix. Loved it. thanks so much.

—TUNISIANSWIFE

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Nutrition

Calories
86 kcal
4%

Carbohydrates
11.7 g
4%

Cholesterol
< 1 mg
< 1%

Fat
4.2 g
7%

Fiber
1.5 g
6%

Protein
1 g
2%

Sodium
2 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Israeli Stuffed Dates

Serving Size: 1/25 of a recipe
Servings Per Recipe: 25
Amount Per Serving
Calories: 86
Calories from Fat: 38

% Daily Value *
Total Fat 4.2g 7 %
Saturated Fat 2g 10 %
Cholesterol < 1mg < 1 %
Sodium 2mg < 1 %
Potassium 96mg 3 %
Total Carbohydrates 11.7g 4 %
Dietary Fiber 1.5g 6 %
Protein 1g 2 %
Sugars 9.5g
Vitamin A < 1 %
Vitamin C < 1 %
Calcium < 1 %
Iron 2 %
** Thiamin 2 %
** Niacin 1 %
** Vitamin B6 1 %
** Magnesium 2 %
** Folate 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.