Chocolate-Coconut-Coated Dates

Temps des Fêtes 2017
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food and drink

BY: Lucy Waverman

1. Remove pits and stuff 12 dates with 2 pistachios each. Freeze until firm, about 15 minutes. Melt ⅓ cup (80 mL) dark chocolate with 1½ tsp (7 mL) coconut oil, stirring, about 1 minute. Cool for 5 minutes. Dip frozen dates into chocolate mixture allowing excess to drip off. Place on parchment paper and sprinkle with about ¼ cup (60 mL) shaved coconut. Freeze until set, about 10 minutes. Serve immediately or refrigerate overnight.

Serves 6

What to Serve

Stock Type519959
$5.95