Dark Chocolate & Nut Butter Stuffed Dates

Make a lengthwise slit in each of the 16 Medjool dates and carefully remove the pits while keeping the dates intact.

In a small bowl, combine 1/4 cup almond butter, 1/4 cup cashew butter, and 1/4 teaspoon ground cinnamon. Mix thoroughly until well incorporated.

Using a small spoon or piping bag, fill each date with approximately 1-1.5 teaspoons of the nut butter mixture.

Place the stuffed dates on a parchment-lined baking sheet and freeze for 15 minutes to firm up.

While dates are chilling, create a double boiler by placing a heat-proof bowl over a pot of simmering water (ensure the bowl doesn't touch the water).

Add 4 oz of dark chocolate and 1 tsp coconut oil to the bowl. Stir occasionally until completely melted and smooth, about 5 minutes.

Remove the dates from the freezer. Using a fork or dipping tool, dip each date halfway into the melted chocolate, allowing excess to drip off.

Return the chocolate-dipped dates to the parchment paper and immediately sprinkle with a combination of chopped pistachios, hazelnuts, and a tiny pinch of sea salt flakes.

For variation, sprinkle a few dates with dried rose petals if using.

Allow the chocolate to set at room temperature for about 10 minutes, then refrigerate for an additional 15 minutes until completely firm.

Store in an airtight container in the refrigerator for up to 5 days. Let sit at room temperature for 5 minutes before serving for the best flavor and texture.