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.
Jump to:


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.


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.

If you make this Chocolate Covered Dates recipe or any other vegan dessert recipes on Wholehearted Eats, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more WHE, follow along on Instagram or subscribe for new posts via email.


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


  • Measuring cups and spoons
  • Small pot


  • 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


  • 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.


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

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating