Dark Chocolate Miso Dates with Wildflower Sprinkles

The creamy and umami-rich miso perfectly complements the natural caramel sweetness of the Medjool dates, creating a decadent explosion of flavors. These bite-sized delights are the ultimate tastebud pleaser and provide a delicious dose of healthy nutrients and fiber. I often make a variation of these for retreats and gatherings, and they’re a great treat for the little ones as well. As with all recipes, I invite you to use your intuition and play with the ingredients you have on hand. Make them your own and enjoy.

Ingredients

Medjool Dates

Miso

Almonds

Dark Chocolate

Bee Pollen, Edible Flowers

Instructions

Step 1: Carefully slice open each date lengthwise, and remove the pit creating a pocket. Try not to cut all the way through the date. Set pits aside for the compost.

Step 2: Once the dates are opened and pitted, fill with about 1/2 tsp of Miso, and one almond. 

Step 3: Melt Dark Chocolate on low heat in a pan.

Step 4: Coat the stuffed-dates in the melted dark chocolate and place on a baking sheet lined with parchment paper.

Step 5: Sprinkle the still soft chocolate-covered dates with toppings of choice. I like to use bee pollen, colourful wildflowers and a pinch of maple or coconut sugar.

Step 6: Arrange the stuffed dates on a serving platter and refrigerate for at least 30 minutes before serving. This chilling period will allow the flavours to infuse and the dates to firm up slightly.