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Tahini, pistachio and rose stuffed Medjool dates

A less sweet very of these peanut butter and chocolate stuffed mejools. I adore tahini and the smooth earthiness really suits the sweet and chewy medjool date. Stuffed with chopped pistachios and scattered with dried rose petals, this classic middle eastern flavour combination is a taste sensation - so much going on with every bite!

Total time to make : 5 minutes Time to prep : 5 minutes

Servings : makes 10


10 medjool dates

50g tahini

20g pistachios, roughly chopped

1 tbsp edible dried rose petals (available online or in major supermarkets)

2 tsp quality flaked sea salt (my favourite is Maldon)


  1. Slice the medjool dates in half, lengthways and remove the stone

  2. Fill each date with 1 tsp tahini

  3. Top with the chopped pistachios and a hefty pinch of flaked sea salt. Arrange on a plate and scatter over the rose petals

Nutritional Information

(per date)

95 calories

2g protein, 16g carbs, 2g fat

Good to know:

  • Store ready-to-go in an airtight container in the fridge for up to 1 week

  • Can be frozen for a hard toffee texture

  • Make sure they're medjool dates as they are much larger, juicer and plumper than regular dates. They can be more expensive, I buy in bulk from Aldi

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