White Chocolate Matcha Stuffed Dates

White Chocolate Matcha Stuffed Dates

Ingredients

  • 1 block white chocolate
  • 1 teaspoon OHAYŌ Vanilla Matcha
  • 12 medjool dates
  • 200 g roasted almonds
  • 1 tablespoon coconut oil
     

Optional

  • Extra crushed roasted almonds for topping

Method
 
1. Melt the chocolate
Break the white chocolate into pieces and melt it with the coconut oil over a double boiler (a heatproof bowl placed over gently simmering water). Stir until smooth, then whisk in the OHAYŌ Vanilla Matcha.
 
2. Prepare the dates
Slice each medjool date diagonally and remove the seed.
 
3. Create the heart shape
Place two whole almonds inside the date where the seed was. Gently press the date closed so the almonds sit inside and form a heart shape.
 
4. Dip the dates
Dip each heart-shaped date into the matcha chocolate, coating evenly. Place onto baking paper.
 
5. Optional topping
Sprinkle with crushed roasted almonds before the chocolate sets.
 
6. Chill to set
Place in the fridge for about 20 minutes until fully set.

 

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