تمر بحشوة الكنافة والفستق

Place the stuffed dates in the fridge for 15 minutes to allow the fillings to firm up.

Place the decorated dates in chocolate wrappers, and serve in a plate or a sectioned gift box.

Drizzle random lines with the colored chocolate over the dates filled with pistachio and kunafa. Let each color set for a few minutes before applying the next to avoid blending.

Draw random lines with the white chocolate over the hazelnut cream filled dates.

Melt 150g of white chocolate, then divide it into 4 portions: keep one white and tint the other three with oil-based colors (yellow, green, and pink). Transfer each color to a piping bag.

Once the chocolate has set, trim any excess chocolate with scissors.

Sprinkle crushed hazelnuts on the dates filled with chocolate spread

Dip each stuffed date into the melted chocolate, drain the excess, and place them on parchment paper.

Melt 200g of milk chocolate in the microwave or over a double boiler, then add 1 teaspoon of oil and stir to get a smooth, shiny consistency.

Place 2 tablespoons of pistachio cream in a bowl and thin it out with a little oil, stirring continuously until the desired consistency is reached.

Stuff some dates with whole almonds.

Stuff the others with kandar cream or hazelnuts.

Fill other dates with the chocolate spread.

Fill some dates with the pistachio and kunafa mixture.

Prepare the fillings: pistachio-kunafa mix, chocolate spread, and Kinder or hazelnut cream. Transfer each into a piping bag.

Slice open each date using a knife and remove the pit.

Add the toasted kunafa to the pistachio sauce and mix well until fully combined.