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.
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.
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
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.
More Snack Recipes
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Recipe
Chocolate Tahini Stuffed Dates
Equipment
- Measuring cups and spoons
- Small pot
Ingredients
- 8 large dates medjool is ideal
- 2 tablespoons tahini about ½ teaspoon per date
- ⅓ 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.