1. Arrange the dates onto a lined baking sheet with the cut side up. Add tahini into each
date, approximately one teaspoon per date. Place in the fridge.
2. Add the coconut oil and chocolate chips to a small saucepan over low heat. Continuously stir until the chocolate has melted. Pour it into a shallow bowl and let it cool for five minutes.
3. Once the chocolate has slightly cooled, remove the dates from the fridge. Dip each date into the chocolate, making sure it is well coated. Let any excess chocolate drip back into the bowl and then transfer back to the baking sheet.
4. Place the baking sheet back into the fridge for 15 to 20 minutes to let the chocolate harden. Remove from the fridge and sprinkle flaky salt all over the dates. Enjoy!
Leftovers
Refrigerate in an airtight container for up to four days. Freeze for up to two months. If freezing, thaw for five to ten minutes before eating.
Serving Size
One serving is two dates.
No Tahini
Use other nut or seed butter of choice.
Ingredients
Directions
1. Arrange the dates onto a lined baking sheet with the cut side up. Add tahini into each
date, approximately one teaspoon per date. Place in the fridge.
2. Add the coconut oil and chocolate chips to a small saucepan over low heat. Continuously stir until the chocolate has melted. Pour it into a shallow bowl and let it cool for five minutes.
3. Once the chocolate has slightly cooled, remove the dates from the fridge. Dip each date into the chocolate, making sure it is well coated. Let any excess chocolate drip back into the bowl and then transfer back to the baking sheet.
4. Place the baking sheet back into the fridge for 15 to 20 minutes to let the chocolate harden. Remove from the fridge and sprinkle flaky salt all over the dates. Enjoy!
Leftovers
Refrigerate in an airtight container for up to four days. Freeze for up to two months. If freezing, thaw for five to ten minutes before eating.
Serving Size
One serving is two dates.
No Tahini
Use other nut or seed butter of choice.
