Ingredients

6-7 juicy medjool dates

45g good quality chocolate (I used Cox & Co cacao nib)

3 tbsp good quality tahini + 1 tsp grape molasses mixed together

1 ½ tsp sea salt flakes

1 tbsp desiccated coconut

Method

Simply stuff each medjool date with a square of the cox & co chocolate, topped with the tahini and molasses dressing

Top each with a good pinch of sea salt

Sprinkle the dessicated coconut on top and enjoy with a cup of coffee