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approx. 200g Lindt 99% dark chocolate
2 tbsp maple butter (can be substituted with apple butter or maple syrup)
Place the dates in a bowl and cover with boiling water. Soak the dates for 3 hours, to soften. Drain the dates and discard the water.
Melt the dark chocolate and spread some into a chocolate mold. Place the mold in the freezer until the chocolate is set, about 10 minutes.
In the meantime, place the dates and maple butter in a food processor and pulse until very smooth.
Place the filling into a piping bag and snip off the end, to make a round tip. Pipe the filling into the chocolate shells.
Pour the remaining melted dark chocolate on top and transfer the chocolates to the freezer for the chocolate to harden, about 20 minutes. Then unmold and enjoy!
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