Name: Pistachio-Stuffed Dates with Chocolate Drizzle
Yield: 2 servings
Ingredients: 5 pieces Medjool dates, seeds removed; 0.25 cup roasted and salted pistachios, finely chopped; 0.25 teaspoon rose water; 1 tablespoon raw honey; 6 ounces white chocolate, chopped; 5 food safe rose petals; 1 piece parchment paper

Serves: 2 servings

Ingredients: 7

Exquisite Turkish sweetmeats made of Medjool dates stuffed with a pistachio mixture, drizzled with chocolate, and garnished with rose petals.

Ingredients

5	pieces Medjool dates, seeds removed
¹⁄₄	cup roasted and salted pistachios, finely chopped
¹⁄₄	teaspoon rose water
1	tablespoon raw honey
6	ounces white chocolate, chopped
5	food-safe rose petals
1	piece parchment paper

Instructions

1.	Carefully create a pocket in each Medjool date by making a small slit without slicing it in half. Remove the seed and set aside.
2.	In a food processor, finely chop roasted and salted pistachios until they reach a coarse texture, then add rose water and raw honey, blending them into the pistachios.
3.	Fill each prepared date with the pistachio mixture and place them on a parchment-lined tray to rest.
4.	Temper 3 ounces of dark chocolate, and finely chop 3 ounces of white chocolate to use as 'seeding chocolate'. For guidance on tempering chocolate, refer to the helpful instructions by Food52 at https://food52.com/blog/3601-how-to-temper-chocolate.
5.	Once the chocolate is properly tempered, drizzle it over the stuffed dates.
6.	Garnish each date with a food-safe rose petal and serve alongside a cup of strong Turkish coffee.