Tahini stuffed dates
1 1/4 cup (~210 g) finely chopped cocoa butter*
2 heaping Tbsp. (40 ml) coconut oil
2 Tbsp. (30 ml) maple syrup
1 cup (96 g) cacao or unsweetened cocoa powder
25 Medjool dates
4 Tbsp. (60 g) tahini, divided
Pinch sea salt
2 Tbsp. (10 g) unsweetened desiccated coconut flake or sesame seeds
- Add 2 inches of water to a medium saucepan and bring to a rolling simmer over medium high heat. Then reduce heat to medium and set a medium glass or ceramic mixing bowl on top, making sure it's not touching the water (this creates a "double boiler").
- To the mixing bowl, add finely chopped cocoa butter and coconut oil and let melt, stirring occasionally with a wooden spoon or whisk - about 2-3 minutes.
- Once melted, carefully remove bowl from heat (turn off stove top) and add the maple syrup and cacao or cocoa powder. Use a whisk or wooden spoon to mix until fluid and thoroughly combined.
- Taste and adjust flavor as needed. I added about 2 Tablespoons maple syrup total, but it’s completely up to how sweet you prefer your chocolate.
- Because the chocolate is quite thin at this point, set in the refrigerator to chill and slightly thicken and make dipping the dates easier - about 15-20 minutes total, removing to stir/whisk occasionally. You'll know it's ready when it's more like pourable hot fudge than melted coconut oil.
- Next, carefully remove pits from dates and be careful to keep one side of the date intact, as opposed to splitting it into two separate pieces. You're trying to create a small crevice in the date, so it's easy to add/contain the tahini. Once pitted, fill with tahini - about 1/2 - 1 tsp depending on size of date.
- Add dates to a parchment-lined baking sheet and pop in freezer to chill while chocolate thickens.
- Once chocolate has thickened (if it got too thick, briefly microwave or set back over the double boiler to thin), add one date at a time and flip with a slotted spoon or fork to fully coat, then tap off any excess chocolate. Set back on the parchment baking sheet and immediately sprinkle with a little sea salt and either sesame seeds or coconut. Repeat until all dates are coated.
- Enjoy immediately. Store leftovers in the refrigerator for 1 week, or the freezer for 1 month. Let come to room temperature before enjoying for best flavor/texture.
*If you don’t have cocoa butter, simply sub all of the ingredients for 1 1/4 cup (150 g) chopped dark vegan chocolate + 1 Tbsp. (15 g) coconut oil and melt in the microwave in 30 second increments or over a double boiler on the stovetop. No need to refrigerate - it will already be thick enough for dipping as is.
*Nutrition information is a rough estimate for 1 of 25 dates using all of the tahini and chocolate.
Made by: @thrivingwithgreens
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