By Easton Gilowski
If you've ever stood in the kitchen at 3 pm wanting something sweet that actually feels good to eat, these are for you. Pistachio chocolate dates are my go-to when I want a treat that tastes indulgent but comes together with real, simple ingredients.
Soft Medjool dates get a thick layer of homemade pistachio butter, a spoonful of glossy dark chocolate, and a sprinkle of crushed pistachios and flaky sea salt. I blend Eversio's 3 Mushroom Blend right into the pistachio butter, so every bite comes with a little functional support and zero change in flavour.
They're no-bake, they keep beautifully in the freezer, and they're the kind of thing you'll want to make a double batch of. Pull a few out for an afternoon pick-me-up, pack them for a road trip, or set them out when friends come over.
Ingredients
Makes: 9 to 12 dates · Prep: 15 min · Set time: 35 to 40 min
Dates
- 9 to 12 Medjool dates, pitted and flattened
Pistachio Butter
- 1/3 cup pistachios
- 1 tbsp coconut oil
- 1/4 tsp sea salt
- 1 tsp Eversio 3 Mushroom Blend
Chocolate Coating
- 1/3 cup dark chocolate
- 1/2 tbsp coconut oil
- Pinch of flaky sea salt
Toppings
- Crushed pistachios
- Flaky sea salt
Directions
Prep the dates: Line a small plate or tray with parchment paper. Slice the Medjool dates open, remove the pits, and gently flatten them. Arrange on the prepared tray.
Make the pistachio butter: Add the pistachios to a food processor and blend until a smooth butter forms. Add the coconut oil, sea salt, and 3 Mushroom Blend, then blend again until creamy.
Layer and chill: Spread the pistachio butter evenly over the flattened dates. Place in the freezer for 15 to 20 minutes to let the pistachio layer firm up.
Melt the chocolate: Meanwhile, melt the dark chocolate in a small saucepan or heat-safe bowl over low heat. Stir in the coconut oil and a pinch of flaky sea salt until smooth and glossy. Remove from the heat and let it cool slightly.
Coat and top: Remove the dates from the freezer and spoon a dollop of melted chocolate over each one. Sprinkle with crushed pistachios and flaky sea salt.
Set and store: Return to the freezer for 20 minutes, or until the chocolate has fully set. Enjoy right away, or store in an airtight container in the fridge or freezer.
