Step 1

Add 2 inches of water to a medium saucepan and bring to a rolling simmer over medium-high heat. Then reduce heat to medium and set a medium glass or ceramic mixing bowl on top, making sure it's not touching the water (this creates a "double boiler").

Step 2

To the mixing bowl, add finely chopped cocoa butter and coconut oil and let melt, stirring occasionally with a wooden spoon or whisk - about 2-3 minutes.

Step 3

Once melted, carefully remove bowl from heat (turn off stove top) and add the maple syrup and cacao or cocoa powder. Use a whisk or wooden spoon to mix until fluid and thoroughly combined.

Step 4

Taste and adjust flavor as needed. I added about 2 Tablespoons maple syrup total (amount as original recipe is written // adjust if altering batch size), but it’s completely up to how sweet you prefer your chocolate.

Step 5

Because the chocolate is quite thin at this point, set in the refrigerator to chill and slightly thicken and make dipping the dates easier - about 15-20 minutes total, removing to stir/whisk occasionally. You'll know it's ready when it's more like pourable hot fudge than melted coconut oil.

Step 6

Next, carefully remove pits from dates and be careful to keep one side of the date intact, as opposed to splitting it into two separate pieces. You're trying to create a small crevice in the date (see photo) so it's easy to add/contain the tahini. Once pitted, fill with tahini - about 1/2 - 1 tsp depending on size of date.

Step 7

Add dates to a parchment-lined baking sheet and pop in freezer to chill while chocolate thickens.

Step 8

Once chocolate has thickened (if it got too thick, briefly microwave or set back over the double boiler to thin), add one date at a time and flip with a slotted spoon or fork to fully coat, then tap off any excess chocolate. Set back on the parchment baking sheet and immediately sprinkle with a little sea salt and either sesame seeds or coconut. Repeat until all dates are coated.

Step 9

Enjoy immediately. Store leftovers in the refrigerator for 1 week or the freezer for 1 month. Let come to room temperature before enjoying for best flavor/texture.