Description
A decadent three-bite treat featuring Medjool dates stuffed with a rich miso caramel, dipped in dark chocolate, and finished with a sprinkle of fleur de sel for a perfect sweet-salty balance.
Ingredients
Scale
For the Crust:
- 12 large Medjool dates, pitted
- 1/2 cup granulated sugar
- 3 tablespoons unsalted butter
- 1/4 cup heavy cream
- 1 tablespoon white miso paste
- 1 teaspoon vanilla extract
- 200g dark chocolate (70% cacao), chopped
- 1 teaspoon coconut oil
- Fleur de sel, for garnish
Instructions
1. Prepare the Crust:
- Make the miso caramel: In a saucepan over medium heat, melt the sugar, stirring occasionally until it turns into a deep amber liquid. Carefully whisk in the butter until melted, then slowly pour in the heavy cream while whisking continuously. Remove from heat and whisk in the miso paste and vanilla until smooth. Let cool slightly.
- Stuff the dates: Using a small spoon or piping bag, fill each pitted date with about 1 teaspoon of the miso caramel. Place on a parchment-lined baking sheet and refrigerate for 15 minutes to set.
- Melt the chocolate: In a double boiler or microwave, melt the dark chocolate with the coconut oil, stirring until smooth. Dip each stuffed date halfway into the chocolate, letting excess drip off, and return to the parchment. Immediately sprinkle with a pinch of fleur de sel. Let set at room temperature or refrigerate until firm, about 20 minutes.
Notes
You can customize the seasonings to taste.