Tahini Stuffed Dates
Tahini Stuffed Dates, a simple savory and sweet date bite snack with creamy tahini stuffed inside a date and then drizzled with melted chocolate and sesame seeds. Easy and tasty!
👩🍳 Kristina’s recipe notes
EASE: Super easy, 10-minutes, 5 simple ingredients
PROS: Healthyish snack for sweet cravings
PREP? Perfect prep ahead, easy to freeze
PLAN IT: Make a batch once and eat all week long
🍫 Ingredients
Be sure to check out the full ingredient list in the recipe card below
- Dates: we’re using medjool dates here, but most any date variety will do
- Tahini: creamy tahini (or sesame seed butter) to stuff the dates
- Sesame Seeds: for filling and topping the date bites
- Chocolate chips: we’re using vegan dark chocolate chips, but any type work
- Flaky sea salt: a bit of flaky sea salt adds a salty flavor to this sweet snack
- Recommended tools: silicone baking mat, baking sheet.
🥣 How to make (step-by-step photos)
Below are step-by-step photos with short instructions of how to make zucchini muffins. For the full recipe and ingredients, see the recipe card at the bottom of this page.
1️⃣ Step One: Prep dates
The first step is to prepare a baking sheet to make the stuffed dates. To do this, simply place a protective layer like a silicone baking mat or a piece of parchment paper on a baking sheet.
Prep dates by placing them on the lined baking sheet and then making a thin slit about halfway through each date lengthwise, making sure not to cut them in half completely.
Remove the inner date pit and open them up a bit so you can stuff them.
2️⃣ Step Two: Stuff dates
Add a sprinkle of chocolate chips and sesame seeds inside the dates, then add 1 teaspoon of tahini.
3️⃣ Step Three: Melt chocolate and coat dates
Melt chocolate chips by either heating them in the microwave for 1-2 minutes, or by heating them on a double boiler, which means heating them in a glass bowl set atop of pot of boiling water (for a smoother melted chocolate).
When the chocolate is melted, use a spoon to either drizzle the dates with chocolate or dip them into the bowl of melted chocolate and place back on the lined baking sheet.
Then sprinkle sesame seeds and flaky sea salt on top.
4️⃣ Step Four: Chill before serving
Place the baking sheet into the refrigerator for at least an hour, or in the freezer for 20-25 minutes before serving.
🧊 How to store
- Refrigerator storage: Store in the refrigerator in an airtight container for up to 7 days.
- Freezer storage: Store in the freezer in an airtight container for up to 2 months.
- To thaw after freezing: Remove from the freezer and put into the refrigerator for 24 hours to thaw.
👉 More stuffed date recipes
Want more date snack recipes? Try my favorite Chocolate Peanut Butter Stuffed Dates.
FREE MeAL PLANNING GUIDE
Tahini Stuffed Dates
Equipment
- 1 small bowl
Ingredients
- 8 medjool dates
- ½ cup chocolate chips divided
- 1 tablespoon sesame seeds
- 8 teaspoons tahini divided
- 1 pinch flakey sea salt
Instructions
- Prep a pan and dates: Lay a silicone baking mat or piece of parchment paper on top of a baking sheet. Prep dates by making a thin slit about halfway through each date lengthwise, making sure not to cut them in half completely. Remove the inner date pit and place the dates on the lined baking sheet.8 medjool dates
- Stuff dates: Add a sprinkle of chocolate chips and sesame seeds inside the dates, then add 1 teaspoon of tahini.1/2 cup chocolate chips, 1 tablespoon sesame seeds, 8 teaspoons tahini
- Coat with chocolate: Melt chocolate chips by either heating them in the microwave for 1-2 minutes, or by heating them on a double boiler, which means heating them in a glass bowl set atop of pot of boiling water (for a smoother melted chocolate). When the chocolate is melted, use a spoon to either drizzle the dates with chocolate or dip them into the bowl of melted chocolate and place back on the lined baking sheet. Then sprinkle a sesame seeds and flaky sea salt on top.1 pinch flakey sea salt
- Chill before serving: Place the baking sheet into the refrigerator for at least an hour, or in the freezer for 20-25 minutes before serving. Store in the refrigerator in an airtight container for up to 7 days, or in the freezer for up to 2 months.
