large, pitted Medjool dates
dark chocolate, 80 per cent cocoa
fruity olive oil
flaky sea salt
Open each date where the stone was removed and fill with a piece of chocolate. Gently pinch the edges together to seal so the chocolate won’t leak out when heated.
Put a thin layer of olive oil and the dates in a sauté pan over a very low heat. Cook, turning the dates to lightly caramelise on all sides, about 1½ minutes. They will quickly burn if the heat is too high.
Place on a serving platter and drizzle over the oil from the pan. Leave for at least 10 minutes then top each one with a pinch of sea salt. Serve with crème fraîche for dolloping on top. Make as many as you need.
Cook's note: After putting the leftover dates in the fridge, I discovered I loved them as much chilled as warm.