Coconut Tahini Stuffed Dates

Coconut Tahini Stuffed Dates

Prep Time 10 minutes

Chill Time 1 hour

Servings 16 dates

Ingredients

• 16 medjool dates

• 1/2 cup tahini (you could substitute for any nut butter if you prefer)

• 1/2 cup shredded coconut

• 1 tsp vanilla extract (optional)

• 1 tsp ground cinnamon

• 1 tbsp maple syrup

• 1 tsp cacao

• ¼ maca (optional)

• ½ tsp ashwagandha (optional)

Instructions

1. Place tahini in a small saucepan and place over a low heat on the stove to soften. Add vanilla, cinnamon and maple syrup (if using) and combine. Add in the shredded coconut and mix again to form a thick paste. Remove from heat and allow to cool slightly. Mix in cacao and herbs.

2. While the tahini mixture is cooling, remove pits from the dates, carefully slicing down one side of the date only… you want to create a pocket.

3. Stuff each date with 1 heaping teaspoon of the tahini mix.

4. Place in the fridge or freezer for about an hour to firm up and bring to room temperature to enjoy.

These can be kept in the fridge for one week or freezer for a few months.