Ingredients
Scale
- 22–24 Medjool Dates
- 2/3 cup Tahini
- 1/4 cup plus 1 tbsp powdered sugar
- 1/8 –1/4 tsp cardamom (optional, see Note 1)
- 3 tbsp toasted sesame seeds (plus more for sprinkling)
FOR THE CHOCOLATE COATING
- 1/2 cup chocolate chips
- 2 tsp refined coconut oil
Instructions
- Line a large baking sheet with wax or parchment paper. Set aside
- Using a sharp paring knife, carefully score the dates vertically, open them and carefully remove the pit and any hard end, if present
- Whisk the tahini and sugar in a medium bowl. Stir in the cardamom, if using, and toasted sesame seeds
- Stuff each date with about 1 to 1 1/4 tsp of tahini mixture and place the on the lined baking sheet
- Place baking sheet in the freezer for 15 – 20 minutes (or longer, if you need to)
- Combine the chocolate chips and coconut oil in a heat proof bowl, and melt (you can use a microwave in 20 second increments or on the stove on a double boiler)
- Remove the dates from the freezer. Dip each date halfway through in the melted chocolate and place them back on the baking sheet. Sprinkle some sesame seeds over the chocolate and return to freezer until ready to eat
- Category: Dessert