These chocolate-coated Medjool dates filled with a creamy tahini-pistachio paste are rich, indulgent, and surprisingly simple to make. They’re ideal for entertaining or gifting.

Method

• Make the filling: stir all ingredients together until smooth and thick. If needed, loosen the mixture with ½ teaspoon of warm water.
• Prepare the dates: slice each date lengthwise, keeping the date intact on one side, and remove the pit. Spoon or ideally pipe a small amount of pistachio filling into each pitted date and gently close.
• Melt the chocolate: Chop the chocolate and melt it gently in a heatproof bowl over simmering water. Alternatively melt in short bursts in the microwave, stirring at intervals until smooth.
• Coat the dates: dip each date into the melted chocolate, using a fork to coat evenly. Let excess drip off. Place the coated dates on a tray lined with baking parchment and refrigerate until the chocolate is fully set.
• Store in an airtight container in the fridge for up to 1 week or freeze.

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Photo: Justyna Radon