12 medjool dates, pitted
⅓ Cup hulled tahini
2 tbsp maple syrup
Pinch of salt
1 tbsp Solomons Gold Cacao nibs
¾ Cup Solomons Gold Chocolate Caramel Swirls
1 tsp coconut oil

1. In a small bowl, mix the tahini and maple syrup vigorously. The mixture should thicken slightly. Add the pinch of salt and cacao nibs.

2. Using a small spoon, add a heaped tsp of the tahini mixture to the dates. Once all the dates have been stuffed, place them on a plate and pop them in the fridge while you melt the chocolate.

3. In a microwave-safe bowl, add the swirls and coconut oil. Microwave for 1 minute, in 30-second increments, stirring between each interval.

4. Once the chocolate has been melted, use two forks to dip each date in the chocolate mixture, then place the dates on a parchment-lined tray, or on a cooling rack so the chocolate can drip off.

5. Place in the fridge until the chocolate has set, approximately 30 min - 1 hour.

6. Store airtight in a container, keep in the fridge.

Recipe created by @feedinglara.