Ricotta and almond stuffed dates
low-fat ricotta cheese
90 g, (1/3 cup)
10 ml, frangelico (optional)
45 g, melted
- Preheat oven to 200°C or 180°C fan-forced. Place almonds on a small baking tray and bake for 3–5 minutes or until lightly toasted. Cool and coarsely chop.
- Line a small baking tray with baking paper. Using a small sharp knife, cut a slit down the side of each date and remove the seed.
- Place the ricotta, icing sugar, toasted almonds and Frangelico in a small bowl and stir to combine. Fill each date with 1 heaped teaspoon of the ricotta mixture.
- Dip half of each date in the melted chocolate. Place dates on the prepared tray at room temperature for 30 minutes or until the chocolate is set. Serve.