Chocolate Dipped Stuffed Dates


  • 12 Medjool pitted dates
  • 1/2 cup tahini or seed butter 
  • 2 tbsp maple syrup 
  • 1 tsp vanilla 
  • 1/2 tsp nutmeg 
  • 1 bar PASCHA Chocolate (we used 70% Cacao)


  • In a small bowl combine the tahini, vanilla, maple syrup, and nutmeg. Place in a piping bag.
  • On a cutting board, pit each of the dates to create an opening in the middle. Pipe tahini mixture into each date until about to overflow. 
  • In a heatproof bowl, melt PASCHA Chocolate until smooth. Dip each date into the chocolate and set on a parchment lined tray. Leave to set. Store in the fridge. ENJOY!

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