Make a small incision length ways down the dates and remove the pits from the dates. Then stuff each date with 1 tsp of tahini. Place dates on a tray in the freezer. Meanwhile prepare the raw chocolate. Place cacao butter and coconut oil in a bowl over a saucepan of boiling water on the stove. Once melted whisk in cacao powder and rice malt syrup. Remove dates from freezer and dip in chocolate, return to freezer to set for 10mins. Repeat this 2-3 times depending on your preference of chocolate thickness. On the last chocolate dip sprinkle dates with the preferred toppings.
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