Labneh and crunchy nut stuffed dates recipe
 Stuffed dates make the most delicious snack, and these labneh and crunchy nut-filled chocolate coated versions are great for the gut, too. Each serving provides 239 kcal, 5.8g protein, 28.5g carbohydrate (of which 27.6g sugars), 10.4g fat (of which 3.5g saturates), 4.3g fibre and 0.29g salt. 100g/3½oz mixed nuts (such as almonds, cashews, hazelnuts or pistachios)250g/9oz medjool dates, sliced lengthways, stone removed150g/5½oz labneh (see Recipe Tip) 100g/3½oz dark chocolate pinch sea salt dried rose petals (optional) small handful chopped pistachios (optional) 100g/3½oz mixed nuts (such as almonds, cashews, hazelnuts or pistachios) 250g/9oz medjool dates, sliced lengthways, stone removed 150g/5½oz labneh (see Recipe Tip) 100g/3½oz dark chocolate pinch sea salt dried rose petals (optional) small handful chopped pistachios (optional) Method Heat a frying pan over a medium heat and dry fry the nuts until nicely browned all over, shaking the pan to be sure that the nuts are evenly browned. Remove from the heat and leave to cool, then roughly chop. Prepare a plate lined with greaseproof paper. Use a teaspoon to stuff the dates with the labneh, then add a few nuts to each one. Melt the dark chocolate in the microwave (for about 60 seconds in short bursts) or over a bain-marie, (a heatproof bowl placed over a pan of simmering water). Dip the bottom of each date into the chocolate, then drizzle more chocolate over the top. Sprinkle each date with a little sea salt, the rose petals and pistachios, if using. Place on the prepared plate and put in the fridge for 30 minutes or so to firm up before serving. Heat a frying pan over a medium heat and dry fry the nuts until nicely browned all over, shaking the pan to be sure that the nuts are evenly browned. Remove from the heat and leave to cool, then roughly chop. Heat a frying pan over a medium heat and dry fry the nuts until nicely browned all over, shaking the pan to be sure that the nuts are evenly browned. Remove from the heat and leave to cool, then roughly chop. Prepare a plate lined with greaseproof paper. Prepare a plate lined with greaseproof paper. Use a teaspoon to stuff the dates with the labneh, then add a few nuts to each one. Use a teaspoon to stuff the dates with the labneh, then add a few nuts to each one. Melt the dark chocolate in the microwave (for about 60 seconds in short bursts) or over a bain-marie, (a heatproof bowl placed over a pan of simmering water). Melt the dark chocolate in the microwave (for about 60 seconds in short bursts) or over a bain-marie, (a heatproof bowl placed over a pan of simmering water). Dip the bottom of each date into the chocolate, then drizzle more chocolate over the top. Sprinkle each date with a little sea salt, the rose petals and pistachios, if using. Dip the bottom of each date into the chocolate, then drizzle more chocolate over the top. Sprinkle each date with a little sea salt, the rose petals and pistachios, if using. Place on the prepared plate and put in the fridge for 30 minutes or so to firm up before serving. Place on the prepared plate and put in the fridge for 30 minutes or so to firm up before serving. Recipe tips If you can’t find labneh, make your own overnight by hanging live full-fat Greek yoghurt contained in a muslin cloth in the fridge over a bowl to collect the water that drips out. Discard the liquid. Alternatively, you can use mascarpone, clotted cream or regular cream cheese in this recipe.