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Chocolate Date Treat

Prep Time:

15 Minutes

Cook Time:

16 Minutes


20 Servings



About the Recipe

This quick little recipe is mega simple and a big-time crowd pleaser!
I like to make them every now and again as a cute dessert idea, or even for a boost of au natural pre-run energy!
There are no wrong answers for when you can have this delectable snack!
(Ok, ok, maybe not breakfast EVERY day - hehe)


  • 15-20 dates (with the pit in)

  • 1/4 cup Lily's Dark Chocolate Chips

  • 1 tbsp coconut oil

  • 1/4 cup almond flour

  • 1/4 cup tahini

  • salt to taste


  • place chocolate chips and coconut oil into a small saucepan and put an inch of water in a medium saucepan, placing the smaller one inside to sit on the water to safely melt the chocolate without it burning to the edges.

  • turn the heat on to low stirring frequently

  • I suggest not buying pre pitted dates because that usually means there will be a tear somewhere and I like being able to nicely cut the date down the middle without going all the way through so as to leave it with a hinge as removing the pit.

  • in a small bowl mix the almond flour and the tahini together well so that there are no puffs of almond flour in someone's treat!

  • remember to keep an eye on your chocolate! We don't need to be anything more than well melted and blended so as soon as that happens you can turn off the heat and leave it in the water until you're ready to drizzle over the dates at the end.

  • carefully scoop the tahini/almond flour mixture in small amounts into the dates, not too much so they are bursting - just enough so that they are a little bit open when squeezed gently back together

  • place dates on top of a cooling rack with a cookie sheet underneath to catch the drips

  • drizzle chocolate on top as generously as you wish

  • let sit for 10 minutes before transferring them into the fridge, either on the rack or carefully onto a serving dish (or container) so as not to wipe the chocolate off.

  • OR place the dates on whatever serving dish or container you wish to and then drizzle, this will allow you to have all the extra chocolate!

  • SALT- I like to salt them with coarsely ground rock salt after they have cooled a bit but before I put them in the fridge. this way the chocolate is still sticky enough to hold it but not warm enough to melt it completely and adds a nice look!

  • ENJOY!

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