Slice each Medjool date lengthwise just enough to remove the pit. Be careful not to cut all the way through, you want them to stay intact like little boats.

Fill the center of each date with about ½ teaspoon of your chosen nut butter. My favourite is hazelnut. If you're a peanut butter fan, use that instead!

Press one fresh raspberry into the nut butter, if it's large you might need to open it slightly so it fits horizontally. This is the secret ingredient that takes these vegan stuffed dates recipes to the next level, the tartness balances the sweetness.

Melt dark chocolate over a double boiler or in the microwave in 30 seconds bursts. Insert a toothpick into each date and then cover in chocolate. You can dip them but I find this a bit messy and sometimes some of the filling comes off so I prefer to spoon the melted chocolate on each date. Let the excess drip off. Place them on a plate or tray with baking paper.

If you freeze them, transfer them to the fridge before eating, you don't want to eat them straight from the freezer as they will be too hard and the raspberry will be too frozen! Enjoy your homemade chocolate stuffed dates masterpiece!