Time to get our sweet tooth on! Stuffed dates isn't really a recipe but the chocolate almond nut butter is something every household needs. Then all you need to do is find things to smother! During the month of Ramadan dates are often eaten to break the days fast and to begin the day at Suhoor, the last meal before the sun rises. This is to raise the body's blood sugar levels which lower during a day of fasting.
This is not my first nut butter post and it pretty much goes exactly the same way, so if you need more technical visuals then click here.
CHOCOLATE ALMOND DATES
It's totally up to you how sweet you make the butter, simply add more or less of the maple syrup at the end of blending. I opt for 2 tbsp because I have a toddler who I don't particularly want getting used to very sweet flavours plus I like to stuff dates which are already very sweet, however, 4 tbsp of maple syrup would just be divine! As I said, just taste and adjust at the end.
MAKES 1 BIG JAR
PREP TIME 5 MINS | MAKE TIME 45 MINS (inc cooling time) | TOTAL 50 MINS
3 cups almonds
1/4 tsp salt
1/4 cup unsweetened cocoa
2-5 tbsp maple syrup (to taste)
Heat oven to 150 degrees Celsius
Spread nuts evenly on a baking tray with the salt and bake for 15 minutes. Keep your eye on them near the end, you don't want them to burn.
Leave nuts to cool for at least half hour and then transfer them to the machine you're using.
Blend on high. If you're using a machine with a tamper then keep pushing the nuts down from the corners of the jug until you have free movement of the nuts. If you're using a processor keep stopping and scraping the nuts down until they start to move on their own. As the oils release, the mixture will become smoother. Patience is key here. I often stop if I feel it's getting too hot and wait until it's cooked down, I find when I go back it only takes a minute to get where I want it to be. You want a nice, free moving, smooth consistency.
Once smooth add the cocoa powder and blend until completely mixed in.
You don't want the butter to be too hot when you add the maple syrup as it will change the consistency so allow time for butter to cool then add 2 tbsp maple syrup blend quickly and taste, add more and repeat until desired sweetness.
Transfer to a sterilised jar and keep refrigerated.