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
Ingredients
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)
Method
Slice the medjool dates in half, lengthways and remove the stone
Fill each date with 1 tsp tahini
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