Description
Sweet Medjool dates get a creamy tahini filling, then a dunk in dark chocolate. A perfect bite-sized dessert.
Ingredients
Units
Scale
- 22-24 Medjool Dates
- 2/3 cups (150 ml) Tahini
- 1/4 cup plus 1 tbsp (75 ml) powdered sugar
- 1/8 -1/4 tsp cardamom
- 3 tbsp toasted sesame seeds
- 1/2 cups (118 ml) 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.
- Whisk the tahini and sugar in a medium bowl. Stir in the cardamom and toasted sesame seeds.
- Stuff each date with about 1 to 1 1/4 tsp of tahini mixture and place them on the lined baking sheet.
- Place the baking sheet in the freezer for 15–20 minutes.
- Combine the chocolate chips and coconut oil in a heatproof bowl and melt (you can use a microwave in 20-second increments or a double boiler).
- Remove the dates from the freezer. Dip each date halfway into the melted chocolate and place them back on the baking sheet. Sprinkle some sesame seeds over the chocolate and return to the freezer until ready to eat.
Notes
- For easier pitting, use kitchen shears to snip the dates open lengthwise.
- If tahini is too thick, add a teaspoon of water at a time until desired consistency is reached.
- Store the stuffed dates in an airtight container in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 date
- Calories: 100
- Sugar: 10
- Sodium: 10
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 5
- Carbohydrates: 12
- Fiber: 2
- Protein: 2
- Cholesterol: 0