My 3-Ingredient Dessert Is So Easy—and Perfect for Making Ahead

Line a baking sheet with parchment paper. If the dates aren't already pitted, use a paring knife to slice each date open down the middle, being careful not to cut all the way through. Remove the pit from each date.

Whisk or swirl the tahini to make sure you’re getting the thicker part as well as the oil. Fill each date with 1/2 teaspoon tahini. Gently press each date closed. Arrange the stuffed dates on the parchment-lined baking sheet and freeze them until the tahini filling is firm, about 20 minutes.

In the meantime, melt 6 ounces of the chopped chocolate or 1 cup of chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between each interval, until fully melted and smooth. Or, you can use a double boiler by placing the chocolate in a bowl over simmering water and stirring until melted.

Remove the dates from the freezer. Use small tongs or a fork to dip each date into the melted chocolate, making sure to cover the tahini filling. Let the excess chocolate drip off, then return the dates to the baking sheet, spaced at least an inch apart so they don’t stick together. If you run out of chocolate, melt the remaining 3 ounces (or 1/2 cup chocolate chips) and continue dipping.

While the chocolate is still wet, sprinkle it with the flaky salt, if using. Pop the baking sheet in the fridge until the chocolate sets, about 30 minutes, or place them in the freezer for at least 15 minutes.

These dates are best served chilled, so if you’re not eating them immediately, store them in the fridge for up to 1 week. You can also freeze them on the baking sheet until solid before transferring them to a zip-top bag and freezing for 3 months.   Love the recipe? Leave us stars and a comment below!