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Lotus Cream Stuffed Dates

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Soft Medjool dates filled with creamy lotus spread and coated in rich dark chocolate for an easy, no-bake indulgent treat.

Ingredients

Scale
  • 12 large Medjool dates, pitted
  • 1/2 cup Lotus Biscoff spread
  • 200 grams dark chocolate, chopped
  • 1 teaspoon coconut oil

Instructions

  1. Line a baking sheet with parchment paper and set aside.
  2. Melt the dark chocolate with coconut oil in a microwave-safe bowl in 20-second intervals, stirring until smooth.
  3. Open each pitted date slightly and fill with about 1 teaspoon of Lotus Biscoff spread, then gently close.
  4. Dip each filled date into the melted chocolate, ensuring it is fully coated.
  5. Place the coated dates on the lined baking sheet.
  6. Refrigerate for about 20 minutes until the chocolate hardens.
  7. Serve chilled or at room temperature.

Notes

  • Chill the dates briefly before dipping to help the filling stay firm.
  • Use a fork to lift the dates from the chocolate and tap gently to remove excess coating.
  • Store in an airtight container in the refrigerator for up to five days.