Gourmet cashew and dark chocolate dates

Roasting cashews: Roast the unsalted cashews at 145°C (295°F) for 25 minutes in an oven or airfryer to awaken their aromas and natural oils.

Blending cashew cream: Transfer the warm roasted cashews to a food processor and blend continuously until completely smooth and creamy, regularly scraping down the sides with a spatula.

Stuffing dates: Slice open each fresh Medjool date lengthwise, remove the pit, and fill generously with the smooth cashew cream. Gently press the dates closed, wipe away any excess cream, and place them on a tray in the freezer for at least 3 hours to harden for easier coating.

Melting chocolate: Melt the 80% dark chocolate using a double boiler or microwave-safe bowl until completely smooth and glossy.

Coating dates: Spear each frozen date with a toothpick. Dip it thoroughly into the melted dark chocolate to coat evenly. Insert a second toothpick into the opposite end, then rest both toothpicks horizontally across the rim of a small bowl or cup, suspending the date so the excess chocolate drips off cleanly while it sets.

Chilling: Sprinkle a touch of flaky sea salt over the chocolate coating before it sets, then freeze for 15 minutes before serving.