Salted Dark Chocolate Date Boats with Spiced Tahini Caramel
Medjool dates stuffed with tahini caramel speckled with warm cozy fall spices then covered in salted rich dark chocolate for the perfect bite.
Servings: 30 date boats
Calories: 61kcal
Ingredients
- 225 g (1 cup) medjool dates
- 80 g (⅓ cup) well-stirred tahini
- 1 tsp maple syrup or agave optional
- ¾ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ginger
- ¼ tsp cloves
- 112 g (¾ cup) dark chocolate chopped
- 1 tsp fine or flaked sea salt
Instructions
- Combine the tahini, maple syrup (if using), cinnamon, nutmeg, ginger and cloves. Mix until well incorporated. Stream in a bit of water if you find the consistency too thick. Set aside.
- Slice each date lengthwise, removing the pit while keeping the bottom intact creating a little pocket. Fill each date with the spiced tahini caramel.
- Place the chocolate in a microwavable bowl and melt in the microwave on high in 30-second increments, making sure to stir after each time. Spoon or dip (you can use a toothpick to hold the date) each date with the melted chocolate. Sprinkle with some sea salt and place in the fridge to set for at least 10 minutes. Keep in an airtight container for up to 2 weeks. Enjoy!
Notes
*The tahini can be substituted with any nut/seed butter.
*If you find that your tahini is too bitter for your taste, add maple syrup 1 tsp at a time. Keeping in mind that the date will also add extra sweetness.
*You can also melt chocolate using the double boiler method: use a large pot filled halfway (or 1/3 full) with water and bring to a simmer. Place a smaller pot over the large one, making sure the bottom of the pot does not touch the water. Add chocolate into the small pot and melt.