Stuffed Dates with Tahini and Pistachios

Instructions

1. 1

   Pit the dates gently by making a small slit along one side with a knife and sliding out the pit with minimal damage to the fruit.

   Tip: Soak dates briefly in warm water if they seem dry, this makes them more pliable.

2. 2

   In a small bowl, whisk together tahini, honey, vanilla extract, and sea salt until you get a smooth paste without lumps.

   Tip: If the mixture feels too thick, add a teaspoon of warm water at a time until it reaches a spreadable consistency.

3. 3

   Fold the chopped pistachios into the tahini mixture, reserving about 20 grams for garnish.

   Tip: Keep some pistachio pieces slightly larger for visible texture in the finished dates.

4. 4

   Using a small spoon or piping bag, fill each date cavity generously with the tahini pistachio mixture.

   Tip: Don't overstuff or the mixture will spill out when you handle them.

5. 5

   Melt the dark chocolate in a heatproof bowl set over simmering water, stirring occasionally until completely smooth.

   Tip: Alternatively, microwave in 20 second bursts, stirring between each burst to prevent scorching.

6. 6

   Dip the filled dates halfway into melted chocolate, then place on parchment paper to set.

   Tip: Work quickly so the chocolate sets while still glossy and beautiful.

7. 7

   Sprinkle reserved pistachios on top of each chocolate coated date while the chocolate is still wet.

   Tip: A light pinch of fleur de sel on top adds a lovely contrast to the sweetness.

8. 8

   Allow the chocolate to set completely at room temperature, about 20 minutes, before serving.

   Tip: Store in an airtight container at room temperature for up to one week.