This recipe elevates the simple date by stuffing them with nutty tahini and dipping them in chocolate. These are fantastic with coffee after dinner, too.
Makes 10
Difficulty
Easy
Preparation Time
Less than 30 minutes
Cooking Time
Less than 10 minutes
Bob's Kitchen Recipe Card
Ingredients to make 10
1½ tbsp
Light tahini
10
Medjool dates, pitted
100g
Dark chocolate, broken into pieces
½ tsp
Ground cardamom
2 tbsp
Chopped pistachio nuts
Approximate Times
Preparation :
Less than 30 minutes
Cooking :
Less than 10 minutes
Method
Spoon a small amount of the tahini into the middle of each date. Place on a baking sheet or freezer-proof board and chill in the freezer until the tahini is firm and set.
Meanwhile, melt the chocolate in a heatproof bowl set over a saucepan of gently simmering water (do not allow the bottom of the bowl to touch the water). Stir the ground cardamom into the melted chocolate.
Transfer the dates to serving plates and pour over the chocolate mixture. Sprinkle with the pistachio nuts and serve immediately.
Notes
Tahini is a thick paste made from ground sesame seeds.
Medjool dates are a variety of dates enjoyed for their natural sweetness. Native to Morocco they’re larger, darker, and more caramel-like in taste than other common types.
