Go Back
–+ servings

Ferrero Rocher Dates

Meet the date version of a classic timeless chocolate, Ferrero Rocher! Caramel-like Medjool dates stuffed with hazelnut butter, a whole hazelnut, and just when you thought it was enough hazelnuts, a coating of melted chocolate and chopped hazelnuts to finish it off. They make for the perfect indulgent yet healthy treat to keep on deck when the sweet tooth craving hits!
Prep Time45 minutes
Total Time1 hour
Yields24 dates
Print Recipe Pin Recipe
Servings24 dates

Ingredients

HAZELNUT BUTTER

  • 3 cups roasted hazelnuts
  • 1 teaspoon vanilla extract
  • 1/4 cup maple syrup
  • pinch of salt

OTHER

  • 24 Medjool dates
  • 24 whole hazelnuts
  • 2 cups milk or semi-sweet chocolate, melted
  • 1/2 cup finely chopped hazelnuts

EQUIPMENT

  • toothpicks
  • piping bag or ziplock bag, optional

Instructions 

MAKE THE HAZELNUT BUTTER

  1. To a food processor, add the roasted hazelnuts. Pulse until it resembles a very thick paste.
  2. Then add in the maple syrup, vanilla extract, and the pinch of salt.
  3. Continue processing until smooth and creamy. It might take a few minutes.
  4. If the hazelnut butter is too runny, it may just be hot from the food processor. Transfer it to the fridge to firm up a bit.

ASSEMBLY

  1. Cut each date open and remove the seed/pit. You can skip this step if you purchased pitted dates.
  2. Transfer the hazelnut butter to a piping bag or ziplock bag. You can also use a spoon for this step. Fill each date with hazelnut putter and add a whole hazelnut in the center. Seal the dates shut by pressing at the top.
  3. Press a toothpick into each date to help with dipping later. Alternatively, you can use a fork to dip them but toothpicks make it easier.
  4. Melt the chocolate of choice in the microwave in 30 second intervals, stirring in between until completely melted.
  5. Once melted, mix the chocolate with the finely chopped hazelnuts.
  6. Dip each date in the melted chocolate, let any excess drip off, and transfer to a tray or plate lined with parchment paper. Repeat with the rest.
  7. Pop in the fridge or freezer for a few minutes until the chocolate is firm to the touch.
  8. Remove the toothpicks and enjoy.

Notes

  • If you prefer, you can buy hazelnut butter at the store or swap it for Nutella. Keep in mind though that Nutella is very sweet.
  • You can also add cocoa powder to the hazelnut butter so it resembles homemade Nutella. The chocolate dip is already enough chocolate for me so I didn't add any to the hazelnut butter.

Did You Make This Recipe?

If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!