Chocolate smothered Tahini Stuffed Dates

Serves 20

I was inspired by The Minimalist Baker to make the easiest and most delicious healthy treat on the planet! Using only 5 ingredients and taking under 10 minutes to prep before popping these bad boys in the freezer, these chocolate covered dates make the perfect dessert or sweet treat. They are refined sugar-free and the best part is that two of these actually count as one of your Five-a-Day! Whilst dried dates are naturally high in sugar it is important to remember that they are not just a pile of empty fructose. They actually contain some important vitamins and minerals, as well as powerful antioxidants and a ton of fibre. And it is actually this fibre, plus the fat and protein content (from the tahini), that helps to slow down the absorption of sugars into your bloodstream. So whilst they are very sweet, the sugars are not absorbed in the same way as they are if you ate a traditional chocolate bar for dessert instead. Plus the dates have the additional benefit of some micronutrients too, so really, what’s not to love?

Each one provides 116 calories, and provides 2g of fibre and 2g of plant-based protein. My kids go absolutely wild for these and I am more than happy to indulge their obsession. I always have a big batch of these in my freezer but between all of us, they really do not last long!

NOTE: whilst my favourite version of these are made with tahini, I sometimes stuff them with various nut butters too and especially like Yumello’s Salted Date Almond Butter.

INGREDIENTS

· 20 pitted Medjool Dates
· 20 tsp Light Tahini
· Himalayan Salt

For the chocolate

· 70g Coconut Oil
· 40g Raw Cacao (or I use “That Protein” Brown Rice Protein With Cacao for an extra protein boost)
· 5 tbsp Maple Syrup

NOTE: If you are short on time, simply melt some dark chocolate and dip the dates in that instead of making your own.

METHOD

· Melt the coconut oil.
· Add the raw cacao/unsweetened chocolate protein powder and the maple syrup and combine well.
· I use 3 tbsp of maple syrup, but taste and adjust the sweetness as preferred.
· Set the chocolate aside to thicken slightly.
· On a parchment lines tray, remove the stones from dates, being careful not to split them into two separate pieces — you want to create a little ‘well’ for the tahini to sit in.
· Then carefully fill with tahini — using approximately ½–1 tsp depending on the size of the date.
· Sprinkle with some salt and pop in the freezer for half an hour.
· After the dates have hardened, it’s time to smother them with chocolate! I normally poke a fork in one end of the date and dip them in the chocolate sauce.
· Repeat this until all dates are coated.
· I prefer to enjoy mine straight from the freezer, so I normally pop them straight back in and eat them from frozen (or perhaps having softened for a few minutes). Whilst they can be enjoyed immediately, they will be soft and oozy.
· Store in an airtight container in the freezer.

Nutritional Information

Calories — 119
Carbohydrates — 21g
Fat — 6g
Protein — 2g
Fibre — 2g