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Chocolate Covered Dates with Tahini Filling (No Sugar Added)

These Chocolate Covered Dates are the ultimate pantry staples dessert recipe! These sweet treats are also vegan, gluten free, and have no added sugars.
Course Dessert
Cuisine Canadian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 1 dozen


  • 1 dozen medjool dates
  • 3 tbsp tahini trying not to get too much oil from the jar
  • 2 tbsp minced shelled pistachios
  • 4 oz dark chocolate dairy free, no added sugar if desired, finely chopped
  • 1 tsp coconut oil


  • Fleur de sel or sea salt
  • Sesame seeds
  • Finely minced shelled pistachios


  • Carefully pit the dates by opening up a slit but not breaking them fully in half.
  • In a bowl, mix together the tahini and pistachios and a pinch of salt.
  • Using a small teaspoon, stuff the dates with the tahini mixture and close shut.
  • Transfer to a baking dish lined with parchment paper or a silpat and freeze for 20 minutes.
  • Meanwhile, melt the chocolate and coconut oil in a double boiler or in the microwave. For the double boiler, place the chocolate and oil in a glass bowl over a small saucepot filled one inch high with simmering water over medium heat. Stir until melted and take off the heat. If using the microwave, place the chocolate and oil in a microwave safe dish and microwave for 60 seconds on 50%. Stir, then put it back in the microwave for another 30 seconds. Stir and repeat until melted. Set aside.
  • Place the sesame seeds, finely minced pistachios and salt in three bowls. Remove the dates from the freezer and dip 2 or 3 at a time into the chocolate. You don't have to fully immerse them if you don't want to, the important thing is you cover up the slit where the tahini was put in. Place back on the baking sheet and quickly sprinkle with the sesame, pistachios and salt. Continue with the remaining dates. The chocolate should firm up very quickly but if you go too slow and the dates are no longer cold, then you can pop them in the fridge or freezer for a few minutes until the chocolate is fully set. Keep refrigerated until ready to eat.


  • My biggest tip for nailing these chocolate covered dates is to dig to the bottom of your tahini jar so that you get mainly the more firm part of your tahini, not so much the oil on the top. Too much oil from the tahini and you’re going to end up with a huge mess and not a lot of tahini filling.
  • As for reducing the mess in general, I suggest when you’re dipping the dates in the chocolate to designate one hand for dipping, and the other clean hand for sprinkling with the toppings.  I recommend dipping and sprinkling just 2-3 at a time and having a little assembly station ready so you can get the toppings on before the chocolate dries.
  • I also would suggest avoid leaving these chocolate covered dates at room temperature for too long. You want to serve them chilled and leave them in the fridge if you’re not enjoying them straightaway.