Introduction

These Biscoff-stuffed dates are a delightful blend of sweet, chewy medjool dates filled with creamy Lotus Biscoff spread, crunchy biscuit bits, and coated in rich milk chocolate. They make a perfect indulgent treat that’s quick to prepare and sure to impress.

The image shows several small chocolate-covered treats placed closely together on a white marbled surface. Each treat has a glossy milk chocolate outer layer with some small crumbs sprinkled on top. One piece is cut open, showing three inner layers: a dark chocolate or fudge layer just inside the milk chocolate coating, a middle golden crispy biscuit layer, and a soft caramel center. The milk chocolate coating appears smooth but has some gentle ridges and drizzled lines for texture. Light shines on the treats, highlighting their shiny surface and crumb details. photo taken with an iphone --ar 4:5 --v 7

Ingredients

10 medjool dates
80g (1/4 cup) Lotus Biscoff spread
3 Lotus Biscoff biscuits, crushed
150g milk chocolate, chopped

Instructions

Step 1: Line a baking tray with baking paper to prepare for the dates.
Step 2: Use a small sharp knife to cut a slit in each date and carefully remove and discard the seeds.
Step 3: Place the Biscoff spread in a sealable or piping bag and snip about 1cm from a corner. Fill each date with the spread, then sprinkle a little of the crushed Biscoff biscuits on top. Arrange the stuffed dates on the prepared tray.
Step 4: Put the chopped milk chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring halfway through, until melted and smooth (about 1 minute total).
Step 5: Using two forks, dip each stuffed date one at a time into the melted chocolate to coat evenly, letting any excess drip back into the bowl. Place the chocolate-coated dates back on the tray.
Step 6: Sprinkle the remaining crushed Biscoff biscuits over the chocolate-coated dates. Chill the tray in the fridge until the chocolate is set. Serve chilled for best flavor and texture.

Tips & Variations

Swap milk chocolate for dark chocolate if you prefer a less sweet treat.
Try adding a pinch of sea salt on top before chilling to enhance the flavors.
For an extra crunch, toast the crushed biscuit pieces lightly before topping.
If you don’t have a piping bag, a small ziplock bag with a cut corner works perfectly for filling the dates.

Storage

Store the Biscoff-stuffed dates in an airtight container in the refrigerator for up to 5 days. Allow them to come to room temperature for a few minutes before serving for a softer texture. These treats are best enjoyed within a week to maintain freshness and chocolate texture.

How to Serve

The image shows several small chocolate treats on a white marbled surface. Each treat has three visible layers: the outer layer is thick and smooth milk chocolate, coated with small golden crumb sprinkles; the middle layer is a dark, dense layer that looks soft and slightly shiny; the innermost layer is a lighter, creamy caramel center. One of the treats is cut open in the front, clearly showing the three layers, with the chocolate outer shell slightly cracked. The surface around the treats has some chocolate drips and scattered crumbs. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of dates for this recipe?

Medjool dates are preferred because of their large size and soft texture, but other large, soft dates will work as well. Just ensure they are pliable enough to be stuffed easily.

Is it possible to make these vegan?

Yes, substitute the milk chocolate with a vegan or dairy-free chocolate and check that the Biscoff spread and biscuits are free from animal products, which they typically are.