Tahini Stuffed Dates (aka Tahini Bombs!

• Vegan
• Gluten free
• Paleo

• Produce

  • 25 Medjool dates

• Condiments

  • 2 tbsp Maple syrup
  • 4 tbsp Tahini

• Baking & Spices

  • 1 cup Cacao or unsweetened cocoa powder
  • 1 1/4 cup Cocoa butter
  • 2 tbsp Desiccated coconut flake or sesame seeds, unsweetened
  • 1 Pinch Sea salt

• Oils & Vinegars

  • 2 heaping tbsp Coconut oil

Found on minimalistbaker.com

Description

Ingredients

• 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 (from raw or roasted sesame seeds)
• Pinch sea salt
• 2 Tbsp (10 g) unsweetened desiccated coconut flake or sesame seeds

Directions

• 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 its 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. Youll know its ready when its 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. Youre trying to create a small crevice in the date (see photo), so its 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.

Nutrition