Tahini-Chocolate Dates Recipe (3-Ingredient)

I love to entertain it, and although I usually invite a couple with a couple, I have often invited three by the end of the week. I inherited this characteristic of my father – the urge to invite additional people and serve a family style, with friends and family filling our dining table. Although my husband always recommends that we order, I prefer to cook and make sure that everyone is happy and well fed.

After eating an extensive dish, my friends and I long for something sweet, but not too difficult or complicated. This is where my Tahini-Chool data come into play. You are my dessert for such nights like this: you are easy to find. If the last bite of the food is gone, I just have to pull it out of the fridge. I recently organized a meal for friends from Denmark and served them – they were gone in a few minutes.

The data is also a traditional part of fasting during Ramadan. My son watches the Ramadan and he always breaks with a usual appointment. Instead of simply using them, I do this Tafini data covered with chocolate. After a long day of fasting, they offer comfortable sweetness and have become part of our Ramadan table.

Tips to make my 3-ingredient-style-style-chocolate data

• Rehike continued their tahini: Believe me, you don’t want Tahini oil to go out of your data. My best advice is to whisk your tahini well and get from the bottom of the glass out of the thick, creamy stuff at the bottom before stuffing the data.
• Enjoy them from the fridge or freezer: My son prefers to enjoy his data directly from the freezer, which gives them a firm, candy -like texture. However, if you prefer your soft, you can store them in the fridge instead.
• Use Medjool data: For the best results, I recommend using Medjool data for this recipe. They are soft, tall and of course sweet – perfect for filling and coating in chocolate. Other types of data such as Englet Noor can also work. Just note that you are a little smaller, firmer or less sweet than medjools, so you may have to adjust the filling accordingly.

Simple changes

This recipe is super flexible, so you can try out different types of chocolate, coverings and fillings. Here are some of my favorite variations:

• Try instead of the Tahini almond butter, peanut butter or sunflower butter
• Instead of half -sweet chocolate, try dark, milk or white chocolate
• While the chocolate is still wet, sprinkle some coverings such as shredded coconut, shredded nuts, sesame seeds, orange or lemon peel or my favorite: edible dried rose petals

Cooking mode
(Keep your screen awake)