Hands-on time: 15mins (plus 1hr to set)

Serves: 10 

Ingredients 

50g dark chocolate, roughly chopped 

50g milk chocolate, roughly chopped 

10 Californian organic Medjool dates 

5tsp nut butter 

A few pinches of flaky sea salt

30g white chocolate, roughly chopped 

Method

1. Place the dark and milk chocolate together in a heatproof bowl set over a pan of gently simmering water and melt, stirring occasionally. Meanwhile, cut open the dates and remove the stones, taking care not to cut through the entire date. Fill each date with ½ tsp of nut butter and sprinkle with a little sea salt.

2. Using two forks, turn the stuffed dates through the melted chocolate one at a time so they are completely coated, but allow excess to drip off. Leave to set on a sheet of baking parchment for 30 minutes.

3. Melt the white chocolate, then drizzle over the top and leave to set again for another 30 minutes before serving. You can also pop them in the fridge to firm up more quickly.

Hands-on time: 20minutes (Plus 10mins cooling)

Serves: 10 

Ingredients 

20g walnuts
20g blanched almonds
½ tbsp orange blossom
or regular honey
1 tsp lemon juice
⅛ tsp ground cinnamon
2 cardamom pods,
cracked open
40g pistachio kernels
10 Californian organic
Medjool dates
1 tsp edible dried rose petals

Method

1 Preheat the oven to 180°C, fan 160°C, gas 4. Mix the walnuts, almonds, honey, lemon juice, cinnamon and a pinch of salt on a lined baking tray and roast for 5 minutes. Meanwhile, shake the seeds out of the cardamom pods and grind using a pestle and mortar.

2 Stir the cardamom and pistachios through the other nuts and roast for another 3 minutes, then set aside to cool for 10 minutes.

3 Cut a slit down the middle of the dates and remove the stones. Chop the nut mixture so the nuts are quite fine (or pulse in a food processor) and use to stuff the dates. Sprinkle with rose petals and serve.