Ohhhhh my goodness, I didn’t know something so simple could be quite this delicious. These have all the cold chewy texture, all the flavor and allllllla da goodness. Oh- and if you’re wondering (like I did) “are the Medjool really worth it?” The answer, in this case, is DEFINITELY YES. The Medjool take these above and beyond.
I’m more doing this post so I remember these… but again, I didn’t really deviate from Minimalist Bakers steps. I did make my own chocolate and reduce the amount of chocolate on them, but that was totally a personal preference.
They’re sweet and rich and chewy and creamy and amazing. You definitely need to try them!
12 Medjool Dates
1/2c tahini (or enough to fill the dates)
1/4 cup melted chocolate of choice (i made mine with cacao powder, honey and coconut oil, see here for the recipe)
1. Half and pit medjool dates. Be careful not to cut the entire way through so the tannin doesn’t all spill out. Spoon about 1 tsp of tahini in each date.
2. Freeze for about 10-15 minutes
3. Spoon about 1 tsp of chocolate over each date.
That is literally it. I store these in the fridge because I love how the medjool dates stay nice and chewy with the cold hard chocolate on top. So so so dang yummy.