Tahini Stuffed Dates

Tahini Stuffed Dates, savory and sweet date stuffed with tahini and then drizzled with melted chocolate. Perfect little sweet snack!

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!

🍫 Ingredients

• 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)

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

1. Refrigerator storage: Store in the refrigerator in an airtight container for up to 7 days.
2. Freezer storage: Store in the freezer in an airtight container for up to 2 months.
3. 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.

Want more tahini and chocolate recipes? Try these easy Dark Chocolate Tahini Cups.

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Tahini Stuffed Dates

By: Kristina Todini, RDN

5 star (1 rating)

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!

Prep Time: 10 minutes mins

Total Time: 10 minutes mins

8 dates

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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.

Last step!Share a picture on Instagram and tag me at @easyfamilyrecipes!

Equipment

• 1 small bowl

Recipe Notes

Prep ahead: Make a batch up to 5-7 days ahead of eating.

Leftovers and storage: Store in the refrigerator in an airtight container for up to 7 days. To freeze, 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.

Nutrition Information

Serving: 1date, Calories: 158kcal (8%), Carbohydrates: 27g (9%), Protein: 1g (2%), Fat: 6g (9%), Saturated Fat: 2g (13%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 7mg, Potassium: 227mg (6%), Fiber: 2g (8%), Sugar: 22g (24%), Vitamin A: 39IU (1%), Vitamin C: 0.2mg, Calcium: 40mg (4%), Iron: 1mg (6%)