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Rose Infused Tahini Baklava Stuffed Dates

4 Minute Read

Written by Abby

Inspired by Middle Eastern cuisine, these stuffed dates have a sticky-sweet center made with tahini and assorted chopped nuts, coated in smooth dark chocolate for a sweet yet wholesome treat. Vegan, Gluten-Free, Refined Sugar-Free.
With the season of Ramadan upon us, we wanted to highlight recipes inspired by Middle Eastern culture and traditions that use medjool dates of course! In observance of Ramadan, the sacred month of fasting and prayer🙏, Muslims fast from sunrise to sunset and traditionally break fast with fresh medjool dates.
As you already know, there are copious ways to enjoy medjool dates and these Rose Infused Tahini Baklava Stuffed Dates are most definitely Iftar-worthy! Baklava is a scrumptious, sticky-sweet dessert made with layers of flaky phyllo pastry filled with chopped nuts and sweet honey, which is where we drew inspiration for the sweet, nutty filling of these stuffed dates.
Not only are they absolutely delicious, but quite stunning after a chocolate coat with dainty accessories of rose petals and crush pistachios that make a lovely homemade gift to friends and family, especially during Ramadan. 
tahini baklava stuffed dates

Ingredients you'll need:

    1. Joolies Organic Medjool Dates
      • You can't stuff a date without a date! Whether you're team pitted or whole, both work equally as delicious and still give you all the amazing benefits of dates
    2. Tahini
      • This creamy sesame butter is a staple in Middle Eastern and Mediterranean cuisines and acts as the base of our filling that binds everything together. 
    3. Rose Water
      • This elevates the flavor profile by adding a subtle floral note to the stuffed dates. If you don't have rose water on hand or aren't really fan, feel free to swap with citrus like lemon or orange instead.
    4. Pistachios, Cashews, Almonds
      • You can use any mixture of nuts that you desire for the baklava-inspired filling.
    5. Joolies Date Syrup
      • Since tahini has more of a bitter taste, adding a touch of date syrup or honey will create the perfect balance.  
    6. Dark Chocolate Chips
      • The smooth and delicious topping that wraps our medjool date in a warm chocolate blanket. We recommend using a dark chocolate without fillers or artificial sweeteners (it takes longer to melt and isn't great for your body either) like Hu Kitchen, or Enjoy Life Foods
    7. Chef's Life Blending Oil
      • A tasty blend of EVOO, Avocado, Sunflower, Grapeseed oils into one that mingles well with others. Adding a little bit of this into our melted chocolate helps keep it from drying out and thins it out to make it easier for dipping! 


If you make this baklava-inspired stuffed date for Iftar, brunch, or just cause, be sure to tag us on Instagram and Pinterest so we can see all your date-able date recipe recreations! And you can always comment below! 

More Stuffed Dates You'll Love:



Rose Infused Tahini Baklava Stuffed Dates

Vegan, Gluten-Free, Paleo, Refined sugar-free

  • prep time: 20 minutes
  • chill time:10 minutes
  • total time: 30 minutes
Servings: 10-12
  • 1 box of Joolies dates
  • 3 tbsps tahini
  • 1 tsp rose water
  • 1 heaping tbsp pistachios
  • 1 heaping tbsp cashews
  • 1 heaping tbsp almonds
  • 1 tbsp Joolies date syrup
  • 1 cup chocolate of choice, melted
  • 1 tbsp of Chefs Life blending oil
  • 4 finely grated pistachios
  • handful of rose petals, finely chopped
  1. Slice each date open and remove the pit, unless using Joolies pit-free, then set aside.
  2. For the stuffing, add tahini, rose water, honey, pistachios, cashews and almonds to a food processor. Process until the nuts are finely chopped (not to a powder). Note: you may need to hand mix after to evenly combine.
  3. Stuff each date with about 1/2 tbsp of the baklava stuffing then set aside.
  4.  In a small saucepan or double boiler, add the chocolate chips and blending oil over medium heat, stirring frequently until melted.
  5. Place the stuffed dates on to a drying rack and spoon over melted chocolate, then sprinkling on grated pistachios and rose petals.
  6. Once you've covered them all, pop them in the freezer for 10 minutes for the chocolate to harden. 

Store in an air tight container in fridge for up to 2 weeks.