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Tahini and Sea Salt Chocolate Covered Dates

Natalie Eng | Naturally Natalie Eng
5 from 1 vote
Prep Time 10 mins
Chilling Time 15 mins
Course Appetizer, Dessert, Snack
Cuisine dairy-free, gluten-free, naturally sweetened
Servings 16 dates


  • 16 Medjool Dates
  • 3/4 bar 85% dark chocolate
  • Tahini Sauce
  • Sea Sale


  • Unless you bought pitted dates, slice open your dates length-wise to remove the pits.
  • Lay your dates on a baking tray on top of parchment paper.
  • Fill each date with about a tsp. tahini sauce.
  • Put the dates in the freezer for 15 minutes to chill.
  • While the dates are chilling, break up your dark chocolate and melt it in a microwave-safe bowl. I usually microwave for 30 seconds, then stir to make sure the chocolate doesn't seize, and repeat until it's all melted.
  • Take the dates out of the freezer and using a fork, roll each one in the melted chocolate, place back on parchment paper, and quickly sprinkle with sea salt.
  • Keep the baking tray in the refrigerator another half hour or until the chocolate has firmed. Enjoy!


You can store the dates in an airtight container in the fridge for up to a month!