Coconut tahini stuffed dates make the best sweet snack or mini dessert. In each mouthful you get the caramel flavour of medjool dates, sweet coconut and creamy tahini. Super easy to make, gluten free, dairy free and vegan-friendly.
Place tahini in a small saucepan and place over a low heat on the stove, so the tahini softens. Add in the vanilla, cinnamon and maple syrup (if using all of them) and combine. Add in the shredded coconut and mix again to form a thick paste. Remove from heat and allow to cool slightly.
While the tahini mixture is cooling, remove pits from the dates, carefully slicing down one side of the date only, so you've got something to scoop the tahini mix into.
Stuff each date with approximately 1 heaped teaspoon of the tahini mix, placing them on a tray/plate as you go. Once all the dates have been stuffed, place in the fridge or freezer for one hour to firm up. (They may need slightly longer in the fridge; I usually put them in the freezer).
Enjoy! These can be kept in the fridge or freezer. They should keep well for about three months if frozen.
Notes
*I usually don't add the maple syrup as I love the taste of tahini and find the recipe to be sweet enough just from the dates. The coconut adds some sweetness too. However, I can understand why some people might like the maple syrup in there, so I've included it as an option!*You can substitute nut butter e.g. almond, cashew, peanut, macadamia nut instead of the tahini.
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