Purists would say this is not a very Turkish dish, since dates tend to come from Arab countries further to the south and east, and chocolate is a rare ingredient in our desserts (disappointing for a chocoholic like me). But we certainly use almonds and pistachios, so I’ve included them to appease the nationalists. Çikolatalı hurma has the great advantage of being easy to make with just a few minutes’ notice—assuming your pantry is equipped with the right balance of Turkish and Arabic pleasures.
Slit each date and remove the pit. Stuff the cavity with slivered almonds.
Put the pistachios in a small bowl. Dip the still-warm dates in the nuts to half cover, and then transfer to a clean tray. Put the tray in the fridge for 30 minutes for the chocolate to set, and then serve.
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