تمر بالمكسرات

We slice the dates lengthwise without fully cutting them open, then remove the pits.

We fill each date with a mix of pecans, almonds, and hazelnuts, then gently press them closed.

We melt the dark and white chocolates separately, either using a double boiler or in the microwave in short intervals, stirring in between.

We dip half of the stuffed dates in dark chocolate and the other half in white chocolate, then place them on parchment paper.

We chill the dates in the refrigerator for about 20 minutes until the chocolate sets.

We serve them as a light Ramadan dessert or as part of a guest platter.