I love a nut butter stuffed date, a peanut butter one usually. I love a cookie dough stuffed date even more. A little more texture, packed tight with fudgy cookie dough, a few chocolate chips in the mix and of course dunked in melted dark chocolate for a final flourish of fancy pants snack making.
You can stop at the cookie dough filling but the chocolate coating just takes to them to a whole new level of deliciousness.
You can nibble on them just as they are, add them to a yogurt bowl, spruce up your oats and they make for a great hidden in your backpack hiking snack.
I actually created these for Linwoods and their new Boost packs of flax and hemp seeds. I’m a massive hemp seed fan, little plant based protein rich power houses, they have a unique flavour which personally I find totally moreish, much like tahini. One of the things I love most about working with a variety of companies is just getting to reach more people with recipe inspiration and of course I can’t deny I get a little proud moment when they share my content on social and even more so on their website and printed content!
If you’re not a tahini fan you could of course use PB in the cookie dough, almond butter or cashew butter.
Cookie Dough Hemp Seed Stuffed DatesPrint Recipe
- 15 - 20 medium to large pitted medjool dates
- 80g dark chocolate melted
- 2 tbsp mini dark chocolate chips
- ***For the filling***
- 60g ground almonds
- 60g tahini
- 2 tbsp maple syrup
- 30g Linwoods hulled hemp seeds
- 1 tsp vanilla extract
- 2 - 3 tbsp almond, oat or rice milk
- Pinch of sea salt
Slice the dates down the middle and open them up so you can fill them. Set to one side.
Mix together the filling ingredients in a bowl until smooth. Add enough milk to create a cookie dough consistency that holds together when you press it between your fingers.
Stuff the cookie dough into prepared dates, as much as you need to fill them up!
Press a few mini dark chocolate chips into the exposed area of the cookie dough filling.
Dunk the end of each filled date in the melted dark chocolate and place onto a baking paper lined tray. Place in the fridge to set.
Store in the fridge for up to one week.