Tahini Stuffed Dates
Ingredients
The chocolate
-
1 ¼
cup
finely chopped cocoa butter
-
2
Tbsp
coconut oil
-
2
Tbsp
maple syrup
-
1
cup
cacao or unsweetened cocoa powder
The dates
-
25
whole
medjool dates
-
4
Tbsp
tahini (divided)
-
1
pinch
sea salt
-
2
Tbsp
unsweetened desiccated coconut flake or sesame seeds
Instructions
- Prepare a double boiler by adding water to a saucepan and placing a bowl on top.
- Melt cocoa butter and coconut oil in the bowl, stirring occasionally.
- Once melted, add maple syrup and cocoa powder, mixing until combined.
- Chill the chocolate mixture in the refrigerator until it thickens slightly.
- Pit the dates carefully, keeping one side intact to create a space for tahini.
- Fill each date with tahini, about ½ to 1 tsp depending on the size.
- Place the stuffed dates on a parchment-lined baking sheet and freeze while the chocolate thickens.
- Coat each date in the chocolate mixture, tapping off excess, and sprinkle with sea salt and coconut or sesame seeds.
- Enjoy immediately or store in the refrigerator or freezer.
Nutrition Facts (estimated)
Servings
25 stuffed dates
Calories
141
Total fat
11.9g
Total carbohydrates
9.7g
Total protein
1.3g
Sodium
15mg
Cholesterol
0mg
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