This recipe comes from our friend Chanie Apfelbaum's new cookbook, "Totally Kosher." These are perfect to stash in the freezer for a healthy sweet treat!
"Frozen dates are a revelation! You will always find some in my freezer. I fill them with tahini, nut butter, chestnut cream, Nutella-- you name it! And for the topping--sesame seeds, crumbled Lotus Biscoff cookies, cocoa nibs, nuts, and always a pinch of Maldon sea salt flakes because I love salty-sweet. Here pretzels offer the crunch and pair especially well with the tahini."
1 c semisweet chocolate chips
1 tbsp refined coconut oil
12 plump medjool dates, (about 9 oz)
¼ c Seed + Mill Organic Tahini
½ c pretzels, finely crushed
Maldon sea salt flakes, for finishing
- In a small microwave-safe bowl, melt the chocolate chips and the coconut oil in 15-second increments, stirring between each, until completely melted and smooth. Or in a double boiler over medium heat, melt the chocolate chips, stirring until smooth. Stir in the coconut oil until combined.
- Line a baking sheet with parchment paper. Cut a slit in each date and remove the pits. Using a spoon, fill each date with about 1 tsp of the tahini. Dip the dates into the melted chocolate and transfer them to the baking sheet. Quickly sprinkle them with the crushed pretzels and Maldon sea salt.
- Transfer the baking sheet to the freezer and freeze about 20 minutes, or until the chocolate hardens. Store in an airtight container in the freezer for up to 2 months.
“Totally Kosher” Copyright © 2023 by Chanie Apfelbaum. Photographs copyright © 2023 by Chanie Apfelbaum. Published by Clarkson Potter, an imprint of Random House.
Photo styling by Chaya Rapoport (@retrolilies)