Chestnut stuffed dates
Makes: 28
Prep time: 25 minsTotal time: 
Recipe photograph by Martin Poole
Chestnut stuffed dates
Tempt guests with these squidgy dates, stuffed with a creamy chestnut and vanilla filling.
Makes: 28
Prep time: 25 minsTotal time: 
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Nutritional information (date)
Calories
74Kcal
Fat
2gr
Saturates
1gr
Carbs
13gr
Sugars
11gr
Fibre
1gr
Protein
1gr
Salt
0gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 1 x 500g box Taste the Difference medjool dates
- 20g pistachio kernels
- 75g chestnut purée (we used Merchant Gourmet)
- 10g icing sugar
- ½ tsp vanilla bean paste (or extract)
- 100ml double cream
- clear honey, to drizzle
Step by step
-
Slice open the dates and remove the stones; arrange on a large serving plate. Finely chop the pistachios and set aside.
-
Place the chestnut purée, icing sugar, vanilla and 1 tablespoon of water in a small food processor. Blend until smooth and combined, pausing halfway to scrape down the sides of the processor. Pour in the cream and briefly blend until smooth and thickened to soft peaks (take care not to overwhip). Transfer to a disposable piping bag, then snip off the end so you have an opening.
-
Pipe the chestnut cream into the dates (chill for a few hours ahead at this point, if you like). Scatter the pistachios over the chestnut cream, then drizzle with a little honey to serve.
