Chocolate Covered Dates

• 12 large Medjool dates
• 3tbsp almond butter
• 20gr pecan nuts
• 1tbs maple syrup
• Pinch of cinnamon
• Flaky sea salt
• 100gr dark chocolate (70%)
• 1tbsp coconut oil

1. Line a baking sheet with parchment paper and set aside
2. In a small frying pan over medium heat, gently toast the pecan nuts. Once toasted, add your maple syrup, a pinch of cinnamon and a pinch of salt. Give the nuts a toss so they are all covered equally. Toast them for another 20-30 seconds and set aside to cool
3. Using a sharp knife, slice the dates lengthwise. Do not cut them all the way through! Remove the pits and set them aside. 
4. Roughly chop your caramelised pecan nuts
5. Pour your almond butter into a piping bag, you could also use a spoon or ziplock bag if you don’t have any
6. Take your dates and fill them with the almond butter, stick the pecan nuts on top of the almond butter. Place the stuffed dates on a tray and stick them in your freezer to set, around 10 minutes
7. While the dates are chilling, melt your chocolate and coconut oil over au bain-marie
8. Take your dates out of the freezer once the chocolate is melted. Cover your dates in chocolate, I like to use either a small fork or stick them on a toothpick and dunk them into the chocolate. Gently tap them on the side to shake of any excess chocolate
9. Top your dates with flaky sea salt and leave to set in the fridge completely
10. Store in either the fridge or freezer and enjoy!

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