Recipe created & provided by Chef Crusco Catering in Austin, Texas
Ingredients
- 12-16 Dates – pitted, sliced in half
- 1/2-3/4 cup Chocolate (mix of semi sweet and bittersweet)
- 1 tbsp. Coconut Oil
- 4-5 Almonds or PIstachios – shaved
Directions
- Prepare the dates by seeding and butterflying them open.
- Then stack them in lines (up and down) slightly scaled upon each other in a roughly rectangular shape.
- Place a piece of parchment paper on top of them. Using a rolling pin, flatten them to a roughly 9 x 13 inch size. Make sure they are even in height across the entire rectangle.
- Carefully place the rectangle of dates into a 9 x 13 inch baking pan. Adjust as needed.
- Melt both chocolates with coconut oil. Once melted, place it all on top of the dates.
- Shave almonds or pistachios on top and place in freezer for 2-3 hours.
- Once hardened, cut them into 2 x 2 inch squares. Serve immediately with a hot espresso. Enjoy!
