Chocolate Pistachio Dates

May 2026

These have become a bit of a signature treat at our events and are a guest favourite every time, we couldn’t not share how we make them!

If, like Amy, you have an issue with nuts, these these are completely customisable with any seed butter or nut alternative! At our March retreat, we switched in a home made pumpkin seed butter in homage to the Guatemalan love of pepitas.

For the Pistachio Butter (this will make extra):

• 1 cup of shelled pistachios (approx 160g)
• ¼ cup melted coconut oil
• pinch of salt

For the bites:

• 10 medjool dates
• flaky sea salt
• ½ bar good quality dark chocolate

Instructions:

• Add the pitachios and oil into a high speed blender or food processor and blend until smooth. This may take a few runs with the blender and require scraping down of the sides. Feel free to add more coconut oil if needed!
• Open up each date and remote the pit if necessary. Lay date halves on plate or tray lined with baking paper
• Top each date half with pistachio butter
• Melt the chocolate in a bowl over boiling water, or in a microwave in short burts
• Top the pistachio butter with the melted chocolate and some flakey salt

Original recipe inspiration came from fitfoodieselma.com, but we made it our own.