Tahini-Stuffed Dates (aka Tahini Bombs!)

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Parchment-lined baking sheet with Tahini-Stuffed Dates for a gluten-free vegan snack

Whoa. That’s all I have to say about these babes.

The inspiration for these Tahini-Stuffed Dates came from two places:

1) A local restaurant
2) My 5-ingredient Dark Chocolate Almond Butter Snowballs from the March Bonus Recipe (viewed only by email subscribers!)

Get your taste buds ready. We’re going for a ride.

Dates, coconut, tahini, cinnamon, cacao butter, and coconut oil for making Tahini-Stuffed Dates

Inspiration struck after trying Wolf & Bear’s “bunny balls,” which are essentially a date truffle with tahini and cacao powder.

Because the flavors weren’t as pronounced as I’d like, I decided to deconstruct them. I kept the dates whole, stuffed each one with as much tahini as possible (almost 1 teaspoon each!), and then dunked them in my Easy Vegan Chocolate, which is naturally sweetened to taste and absolutely perfect for these tahini bombs.

I just like saying tahini bombs. Can you tell?

Whisking cocoa powder into other ingredients for making our Tahini-Stuffed Dates recipe

If you’re intimidated by making chocolate, don’t be. If I can do it, you can do it.

It does require cocoa butter, which is super easy to work with and also featured in my White Chocolate Lemon Cheesecakes, Easy Vegan Chocolate, and Raw Double Chocolate Macaroons.  What I’m saying is: Invest in a block and it won’t go to waste around here (wink wink).

Not to worry if you can’t procure cocoa butter though – I include a workaround in the notes.

Ceramic baking dish with halved dates with tahini in the middle

These dates require just 8 ingredients and about 30 minutes to make. They’re ready to enjoy right away, or can be frozen or refrigerated to keep fresh up to 1 month. In other words, a little effort for a lot of reward.

Whisking homemade vegan chocolate sauce for a delicious vegan dessert recipeDipping a Tahini-Stuffed Date in homemade vegan dark chocolate for an easy dessert recipe

I think you guys are going to FLIP over these tahini dates! They’re:

Rich
Tender
Decadent (yet healthy)
Naturally sweetened
Loaded with tahini
Super chocolaty
Caramel-y
& My new favorite thing

These would make the perfect dessert for summer get-togethers, dinner parties, or hosting events. They also make fun gifts! Edible gifts are the best gifts in my opinion.

If you try this recipe, let us know what you think! We love your comments, ratings, and especially your photos tagged #minimalistbaker on Instagram. Cheers, friends!

Parchment-lined baking sheet with Tahini-Stuffed Dates sprinkled with shredded coconut

Tahini-Stuffed Dates (aka Tahini Bombs!)

A decadent yet healthy 30-minute vegan dessert! Fresh dates stuffed with tahini, dipped in DIY 4-ingredient chocolate, and sprinkled with coconut and sesame seeds.
Author Minimalist Baker
Print
Tahini Stuffed Dates coated in dark chocolate
5 from 21 votes
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 25 (stuffed dates)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 1 Week

Ingredients

CHOCOLATE*

  • 1 1/4 cup finely chopped cocoa butter*
  • 2 heaping Tbsp coconut oil
  • 2 Tbsp maple syrup
  • 1 cup cacao or unsweetened cocoa powder

DATES

  • 25 whole medjool dates
  • 4 Tbsp tahini (divided // from raw or roasted sesame seeds)
  • 1 pinch sea salt
  • 2 Tbsp unsweetened desiccated coconut flake or sesame seeds

Instructions

  • Add 2 inches of water to a medium saucepan and bring to a rolling simmer over medium-high heat. Then reduce heat to medium and set a medium glass or ceramic mixing bowl on top, making sure it's not touching the water (this creates a "double boiler").
  • To the mixing bowl, add finely chopped cocoa butter and coconut oil and let melt, stirring occasionally with a wooden spoon or whisk - about 2-3 minutes.
  • Once melted, carefully remove bowl from heat (turn off stove top) and add the maple syrup and cacao or cocoa powder. Use a whisk or wooden spoon to mix until fluid and thoroughly combined.
  • Taste and adjust flavor as needed. I added about 2 Tablespoons maple syrup total (amount as original recipe is written // adjust if altering batch size), but it’s completely up to how sweet you prefer your chocolate.
  • Because the chocolate is quite thin at this point, set in the refrigerator to chill and slightly thicken and make dipping the dates easier - about 15-20 minutes total, removing to stir/whisk occasionally. You'll know it's ready when it's more like pourable hot fudge than melted coconut oil.
  • Next, carefully remove pits from dates and be careful to keep one side of the date intact, as opposed to splitting it into two separate pieces. You're trying to create a small crevice in the date (see photo) so it's easy to add/contain the tahini. Once pitted, fill with tahini - about 1/2 - 1 tsp depending on size of date.
  • Add dates to a parchment-lined baking sheet and pop in freezer to chill while chocolate thickens.
  • Once chocolate has thickened (if it got too thick, briefly microwave or set back over the double boiler to thin), add one date at a time and flip with a slotted spoon or fork to fully coat, then tap off any excess chocolate. Set back on the parchment baking sheet and immediately sprinkle with a little sea salt and either sesame seeds or coconut. Repeat until all dates are coated.
  • Enjoy immediately. Store leftovers in the refrigerator for 1 week or the freezer for 1 month. Let come to room temperature before enjoying for best flavor/texture.

Notes

*If you don’t have cocoa butter, simply sub all of the ingredients for 1 1/4 cup (150 g) chopped dark vegan chocolate + 1 Tbsp (15 g) coconut oil (amount as original recipe is written // adjust if altering batch size) and melt in the microwave in 30 second increments or over a double boiler on the stovetop. No need to refrigerate - it will already be thick enough for dipping as is.
*Nutrition information is a rough estimate calculated using all of the tahini and chocolate.

Nutrition (1 of 25 servings)

Serving: 1 stuffed dates Calories: 141 Carbohydrates: 9.7 g Protein: 1.3 g Fat: 11.9 g Saturated Fat: 7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 15 mg Fiber: 2.1 g Sugar: 6.1 g

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    • Support @ Minimalist Baker says

      Hi Margaret, we aren’t sure which type you are referring to, but we think any dates that are big enough to create a space for the tahini would work. Hope that helps!

  1. Carey Haller says

    I ate way too many! So delicious!
    I melted carob chips instead of making chocolate. Topped with sea salt and coconut and loved!
    I also made some with pecans that I mashed up in food processor and they were declicious as well. Thank you for the recipe!

  2. Lynda says

    Ok I went and made these again and they are so good. My first time to use cocoa butter cooking and Tyhini both are delicious so add them together and what do you get? Yummy dates! Which reminds me of another recipe by Dana which is called
    Tyhini stuffed zucchini another wonderful recipe.

  3. viola says

    This recipe is amazing and I adore this web page. Thank you so much, I actually like your entries rather than skipping them and I am so delighted with the creativity and love that you put in. I also am just so grateful you decided to share tahini in a dessert as I am completely obsessed with it alone. All the best love.

  4. Lynda says

    Dana,
    These are great and easy to make. I noticed you have to keep them in a cold place like the frig or the tahini and chocolate get really runny. Another awesome recipe by you!

    Thanks,

    Lynda

  5. Yulca says

    Made these yesterday as dessert for my upcoming birthday dinner. Love that they can be made a few days in advance!
    As suggested by another commenter, I added sesame seeds to the tahini for extra crunch. I also added the salt directly to the filling for better distribution, melted dairy-free dark chocolate instead of making it from scratch & worked with dates that came already pitted. Super easy, looking fancy & sooooooo yummy – thanks, Dana!

  6. Emaleigh Downey says

    Yesssss! Im obsessed with tahini so I absolutely loved these! I also made some with peanut butter for some of my family who are not a fan of the bitterness of tahini, but for me, it works so well with the sweetness of the dates and chocolate!

  7. Jan says

    I would love to try this recipe, but do you have a recommendation for a good substitute for coconut oil? Thanks so much!

  8. Liz Medina says

    A truly decadent and sweet snack! Perfect for converting junk-food addicts.

    I posted a picture on my Facebook and tagged MB in it.

    Happy Holidays!

    Liz Medina

  9. Kristin says

    Thank you for your work on this recipe! My son and I made these for his gardening group snack. I’m stuffed after several samples to make sure they would be good. We can’t wait to make these beauties again for holiday gifts to the neighbors. Sharing the love! I substituted coconut butter mixed with shredded unsweetened coconut for the filling. It gave them a nice crunchiness at the center.

  10. Caitlin says

    Why did I wait so long to make these?! OMG, new favorite dessert! I cheated and melted dark chocolate instead of making my own, so I can only image how good these taste when you make your own chocolate coating. YUM!!

  11. Dana Williams says

    These are AMAZING. I don’t eat chocolate, so I melted carob chips for the outer shell, and they are so good. Have you tried them with peanut butter? My daughter and I are about to give it a try…

  12. Anna says

    These are a great Paleo snack! Thank you!
    I’m adding some sesame seeds to the tahini to make the filling a bit firmer and in addition it is nicely crunchy :)

  13. Sarah says

    These are SO good! But they KILL my teeth because they are so sweet. Dang dates! I stuffed mine with natural peanut butter. They make great gifts, too.

  14. Monica says

    I made these tonight and they were wonderful! I used dark chocolate in a bag I got from my local grocery store and;melted that over a double boiler. I used toasted sesame seeds and sea salt. This is a wonderful recipie. My weekend candy!

  15. Michal Conger says

    I just made these, mixing almond butter in with my tahini (because yum) and they are delicious! I didn’t think I was a huge date fan, but had some left over from another recipe, and they’re my new favorite thing. I had some chocolate left over so I made tahini-almond butter cups in a mini muffin tin, too. I think I’ll have to buy my cocoa butter in bulk now. ;-)

  16. Alexis says

    These are ridiculous! They didn’t sound good to me, but I had an excess of Medjool dates (i know, lucky, right?) and a holiday party coming up, so I did a test run. I made 5 and asked for testers. Once the chocolate was dry, I took a bite and knew I needed no more testers! Amazing!
    I made about 30 for the party and brought none home!
    Really, really yummy!
    I used Trader Joe’s semi-sweet chocolate chips (they are dairy free) and coconut oil for the chocolate-your recipe from another dessert-I love how easy it is and how good the chocolate is!
    Thanks again for another amazing, super easy, staple recipe!

  17. Ayelet says

    Hi Dana,
    Do you make the Tahini first? I.e. Add water, lemon etc or do you use the tahini raw? Can’t wait to try these!
    Thanks
    Ayelet

      • Ayelet says

        Thanks so much Dana!
        I made them and they came out soooo amazing. I lucked out to find this place in Brooklyn that has everything chocolate organic and fair trade and at really great prices. They were so great that I want to give them a shout out. They deliver too…
        Thanks again. These are really fantastic
        Ayelet

  18. Hannab says

    These have been on my list for a while. Currently regretting making them only because they are SO good – can’t stop eating them! Filling the dates was a little tedious, but they are so worth it. Thanks for another great recipe, Dana!

  19. Ashley says

    I am currently living in Iraq and dated are CHEAP so I wanted to find a good recipe for them. This was it! It was delicious! The tahini balanced the sweetness of the date and I added a few flakes of sea salt at the end that really made the dark chocolate taste perfect. Great recipe.

  20. Regina says

    I am an email subscriber and cannot find what I did with the recipe for the Dark Chocolate Almond Butter Snowballs. How to I go about getting it again. Thanks

  21. Katie says

    I have to say I have made these Date Bombs 3 times in 10 days. Twice for dessert when friends came for dinner and once just for the fam!!!! These are really the BOMBBB!! I can’t tell you how delicious these are. I did cheat and melted Dove Dark chocolate for the chocolate coating cuz I was in a hurry, but these are a real favorite and will be at my house frequently! Thanks Dana for a great blog. New comer but can’t get enough of your recipes!

  22. Cassie says

    These honestly look like they’re the BOMB DOT COM. Tahini tastes so much better with dates than peanut butter in my opinion!

  23. Jessie Snyder says

    This is pure brilliance, Dana! I cannot believe I have never thought of this combo of a snack, you constantly inspire me friend! Hope you are having a gorgeous week, love all that you do – xx

  24. Rachel @ Baking Up Bliss says

    These look so delicious, thanks for sharing! I have to admit I’m not the biggest tahini fan, so I might try these with some almond or peanut butter, I can’t wait!

  25. Tamara says

    A really common traditional dish in the Middle East are dates stuffed with halva (a dense, crumbly dessert made of sesame flour, honey and sometimes pistachios, chocolate, or other flavorings). I have a feeling you’d really love it.

  26. Kathryn says

    These would be great for a shower I’m hosting. So, where do I find cocoa butter…just the local grocery? And where would it be located in the store? And desiccated coconut…what’s that? I can just buy a jar of raw tahini butter, right? This is unchartered territory for me, so I appreciate your help.

  27. A says

    Wolf and Bears is the best! Perierra Crêperie (Cartopia) has a coconut milk shake with basil and sea salt that would be great to make at home if you’re looking for additional food cart inspiration :)

  28. Natalie | Feasting on Fruit says

    WHOA is exactly the first word that came to my mind too! The cocoa butter just puts these over the top, I love that stuff. I’m not sure I can be trusted around an entire batch of these lol.

  29. Masha / Cardio with Carrots says

    Omg. Making these tonight! Those look fantastic. Pure genius!! A switch up on the usual peanut butter stuffed dates. Wow

  30. Aayushi says

    I made some tahini yesterday with inspiration from your site, it did take 40 minutes in the thermomix though :( But I will definitely try these soon! Love all your work so so much!!

  31. Benita W. Gibbs says

    These stuffed dates look amazing! I think they will be perfect for our next picnic or church potluck! Can’t wait to try them. Thanks for sharing them.

    • Laura @ Raise Your Garden says

      Well I’m heading to your church then!!! Then do look most excellent and a fun project this afternoon, it’s pouring cats and dogs rights now. First rain we’ve had all summer.