Stuffed Medjool Dates with Pistachio and Chocolate

1. Crush the unsalted pistachio nuts in a mortar and pestle

2. Line a baking tray with baking paper

3. Add the kataifi into a non-stick pan and toast on low heat, mixing constantly until lightly golden

4. Use a sharp knife to slice the Medjool dates and remove the pit

5. In a small bowl, add the cooled kataifi and pistachio paste and mix well to combine

6. Use a spoon to stuff the dates and close them

7. Melt the chocolate and dip the dates in it, using two forks to toss them around before placing on the baking tray

8. Top with the crushed pistachios and refrigerate

Tips

1. Make ahead and keep chilled for when cravings hit

2. Store any leftovers in an airtight container in the fridge