Chocolate Almond Filling
 
Makes about 1¾ cups
Ingredients
  • 1 cup (240 grams) water
  • 14 pitted Medjool dates (194 grams)
  • 1½ tablespoons (21 grams) unsalted butter, softened
  • 1 teaspoon (4 grams) vanilla extract
  • ½ teaspoon (2 gram) almond extract
  • ¾ cup (85 grams) chopped unsalted almonds, toasted
  • 4 ounces (115 grams) 60% cacao dark chocolate, chopped
  • 3 tablespoons (21 grams) confectioners’ sugar
  • 3 tablespoons (15 grams) unsweetened dark cocoa powder
  • ½ teaspoon (1.5 grams) sea salt
  • ½ teaspoon (1 gram) Chinese five-spice powder
Instructions
  1. In a medium saucepan, bring 1 cup (240 grams) water and dates to a boil over high heat. Reduce heat, and simmer until most of liquid has been absorbed by dates, about 15 minutes.
  2. Place dates and any remaining liquid in the work bowl of a food processor. Add butter and extracts; blend until smooth, about 3 minutes.
  3. With processor running, add almonds, and blend until smooth, about 3 minutes. (Mixture should be thick with only small bits of almond visible. Be sure to scrape down sides of bowl so that everything gets incorporated.)
  4. Add chocolate, confectioners’ sugar, cocoa, salt, and five-spice powder; blend until combined. (Mixture will be sticky.) Scrape filling into a bowl, and cover tightly with plastic wrap. Refrigerate for at least 1 hour before using.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/chocolate-almond-mooncakes/