Halva Stuffed Dates Dipped in Chocolate

  • Author: Vicky & Ruth
  • Prep Time: 20 - 25 minutes
  • Total Time: 20-25 minutes
  • Yield: 24 1x
  • Category: dessert
  • Method: no bake
  • Cuisine: Middle Eastern


This deliciously decadent and oh-so-easy Halva Stuffed Date recipe dipped in decadent dark chocolate can be served with afternoon tea, as a side dish, or as the most enchanting Rosh Hashanah dessert for the Jewish New Year.


2224 Medjool Dates

2/3 cup Tahini 

1/4 cup plus 1 tbsp powdered sugar

1/81/4 tsp cardamom ( optional, see Note 1)

3 tbsp toasted sesame seeds, plus more for sprinkling


1/2 cup chocolate chips

2 tsp refined coconut oil


  1. Line a large baking sheet with wax or parchment paper. Set aside
  2. Using a sharp paring knife, carefully score the dates vertically, open them and carefully remove the pit and any hard end, if present
  3.  Whisk the tahini and sugar in a medium bowl. Stir in the cardamom, if using, and toasted sesame seeds
  4. Stuff each date with about 1 to 1 1/4 tsp of tahini mixture and place the on the lined baking sheet
  5. Place baking sheet in the freezer for 15 – 20 minutes (or longer, if you need to)
  6. Combine the chocolate chips and coconut oil in a heat proof bowl, and melt (you can use a microwave in 20 second increments or on the stove on a double boiler)
  7. Remove the dates from the freezer. Dip each date halfway through in the melted chocolate and place them back on the baking sheet. Sprinkle some sesame seeds over the chocolate and return  to freezer until ready to eat


  1. Cardamon adds a wonderful, sort of flowery taste to the tahini. However, it has a powerful assertive flavor, so use it sparingly.  If you’re not familiar with it, we recommend that you taste it first.


  • Serving Size: 1 stuffed date dipped in chocolate
  • Calories: 150
  • Sugar: 19.6
  • Sodium: 2.7
  • Fat: 6.6
  • Saturated Fat: 2.3
  • Unsaturated Fat: 3.4
  • Trans Fat: 0
  • Carbohydrates: 23.7
  • Fiber: 2.4
  • Protein: 2.1
  • Cholesterol: 0