Salted Tahini Caramel Stuffed Dates Covered in Dark & White Chocolate
If you haven't tried caramel made with tahini you are in for a treat with these stuffed dates. Chewey smooth caramel and chocolate...what is there not to love.
Equipment
- Mixing bowls various sizes
- Measuring cups
- Measuring spoons
- baking sheet
Ingredients
- 12 Medjool dates pitted
- ⅓ cup tahini
- 1 Tbsp coconut oil
- 1 tsp maple syrup
- ¼ tsp sea salt plus more for topping
- ¾ cup vegan dark chocolate chips
- ¾ cup vegan white chocolate
Instructions
- Place the tahini, coconut oil, and maple syrup in a small microwave-safe dish and microwave until soft and a little runny
- Add sea salt to the tahini mixture and stir until smooth
- Cut a slit longways in the top of the dates
- Stuff each date with 1 ½ tsp of the tahini caramel mixture
- Place dates in the fridge for an hour to firm up
- Place the white chocolate chips in one microwave-safe dish and the dark chocolate in another. Melt chocolate chips 30 seconds at a time stirring in between until the chocolate is smooth and fully melted
- Use a toothpick or fork and dip each date into the melted chocolate and place on a parchment-lined plate or baking sheet
- Optional to drizzle contrasting chocolate on top and sprinkle with flakey sea salt
- Let dates sit in the refrigerator for 1 hour or until chocolate is firm before serving
Notes
The stuffed dates will keep in the refrigerator for a week.
Tried this recipe?Let us know how it was!