Chocolate + Sea Salt Covered Tahini Stuffed Dates
Stuffed dates for the win! This delicious recipe has the right balance of fiber + fat + sweet to make you feel satiated in the middle of the day or after a healthy dinner.
Dates pack a lots of nutrients in a sweet little package along with a bit of fiber, which makes them superior to other forms of sugar like maple syrup, honey or agave which is just sweet without the fiber. Fiber slows down the rate of sugar absorption, and along with the fat of walnuts and tahini creates a better blood sugar balance.
And we all know balance is the name of the game!
Makes 12 dates
Ingredients
12 soft Medjool dates, pits removed
¼ cup tahini
¼ teaspoon sea salt
¼ teaspoon maple syrup (optional)
12 walnut halves
⅛ teaspoon ground cardamom (optional)
1 (3 ounce) bar 85% dark chocolate
Sea salt flakes for topping
Directions
Remove the pits from dates, creating space for the filling.
Combine tahini, salt and optional ingredients in a small bowl, stirring to mix well. Use a small spoon to add 1 teaspoon mixture into the dates and tuck a walnut half inside. Set aside the stuffed dates.
Break the chocolate bar into pieces and melt in a double boiler or in the microwave in 30 second increments until smooth. Cover the date in chocolate for an initial coat and let cool. After you finish coating all of the dates and the chocolate is hardened just a bit, re-dip the dates an additional time to create a smooth finish. Top with a sprinkle of sea salt flakes as you go. Store in the refrigerator for up to a week.
Enjoy!