Chocolate covered tahini stuffed dates are one of the easiest sweet treats you can make – with no added sugar! It's sweet, creamy, and delicious, with added protein from the tahini and plenty of fibre and vitamins. Filled dates are my go-to simple dessert.

For some more good no-bake desserts, try these easy no-bake coconut date balls, 4-ingredient vegan chocolate truffles, or the basic raw brownie with endless options.

Close up of filled dates dipped in chocolate with pistachios on a blue plate.
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Ingredients

While I recommend using all 5 ingredients - dates, chocolate, nut or seed butter, extra nuts, and salt - you can add more or omit the salt or extra nuts.

Chocolate covered dates ingredients with labels.

Ingredient Notes and Substitutions

  • Tahini: choose a tahini you like the taste of. Lighter tahini is also lighter in taste, so if you're worried about bitterness, choose a white or light variety. Substitute any nut or seed butter.
  • Dates: medjool dates are the biggest, usually the softest, and have a good flavour. Any type of date will work but try to use some that are fairly soft.
  • Chocolate: I recommend dark chocolate as milk and white can be very sweet in combination with the dates.
  • Pistachios: use any chopped nuts or seeds. Try slivered or sliced almonds, crushed peanuts or cashews, even sunflower/pumpkin/sesame seeds if you like them or are doing seed cycling.

Step by Step

Filled dates steps 1 to 4, removing the pit, adding filling, and dipped in chocolate.

Step 1: slice the dates down the middle and remove the pit.

Step 2: fill the middle of the date with as much tahini as you can.

Step 3: close up the date and dip one end in melted chocolate.

Step 4: top the warm chocolate with pistachios and set at room temperature before serving.

Top Tips

  • Try different flavours: use sesame seeds instead of pistachios for a strong sesame taste, try different nut and seed butters in the filling, use any type of chocolate, and so on. I think dried rose petals would be nice on the chocolate instead of nuts, too.
  • Add more chocolate: if you want a fully chocolate covered date, use a fork to dip the whole thing in chocolate instead of one end. Sprinkle the nuts over top.
  • Don't over-stuff: you want to be able to close the date back up again, so avoid adding so much tahini that it oozes out the sides. About a half teaspoon is perfect for a medjool date.

How to Store

Storage: if you don't plan on eating them immediately, keep the filled dates in a sealed container in the fridge for up to 5 days.

Freezing: stuffed dates are excellent straight from the freezer. Simply place the finished dates into an airtight container and freeze for up to 2 months, then serve frozen. They'll be a toffee-like texture.

FAQ

How do you soften dates for stuffing?

If your dates are rather hard but you want to use them anyway, add them to a heat-safe bowl and cover with boiling water. Leave them to soak for 10-15 minutes, then drain and use as instructed.

Is it okay to eat dates every day?

While dates do contain a lot of natural fruit sugar, they're also high in fibre and vitamins (unlike most candy bars or sweets). A medjool date contains about 16 grams of sugar but it's not 'added sugar' so it's something you can decide or discuss with a nutritionist.

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Recipe

Close up of filled dates dipped in chocolate with pistachios on a blue plate.
Print Recipe
5 from 3 votes

Chocolate Tahini Stuffed Dates

Chocolate covered tahini stuffed dates are one of the easiest sweet treats you can make – with no added sugar! It's sweet, creamy, and delicious.
Prep Time10 minutes
Total Time10 minutes
Servings: 8
Author: Sophie

Equipment

  • Measuring cups and spoons
  • Small pot

Ingredients

  • 8 large dates medjool is ideal
  • 2 tablespoons tahini about ½ teaspoon per date
  • cup dark chocolate
  • 3 tablespoons chopped pistachios
  • Flaky salt for topping

Instructions

  • Cut a slit in the dates down the middle, making sure not to cut all the way through, and remove the pits.
    8 large dates
  • Fill each date with about a ½ teaspoon of tahini, then close them to seal.
    2 tablespoons tahini
  • Place the filled dates onto a small tray or similar lined with parchment paper and freeze for 10-15 minutes.
  • Melt the chocolate in a small saucepan or in the microwave, then dip each date in melted chocolate. You can dip half the date as pictured or use a fork to coat the date fully in chocolate.
    ⅓ cup dark chocolate
  • Top each with pistachios and a sprinkle of salt. Allow the chocolate to set at room temperature or place the dates back into the fridge or freezer to set more quickly.
    3 tablespoons chopped pistachios, Flaky salt
  • Store in the fridge for up to 5 days or freeze for up to 2 months.

Nutrition

Serving: 1date | Calories: 164kcal | Carbohydrates: 24g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 0.2mg | Sodium: 3mg | Potassium: 292mg | Fiber: 3g | Sugar: 18g | Vitamin A: 55IU | Vitamin C: 0.3mg | Calcium: 32mg | Iron: 1mg

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