4 Serves
20 Mins
Pit the Medjool Dates and fill each one with a teaspoon of tahini.
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Vitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
24 µg / 400 µgCalcium
98 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
82 mg / 420 mgPhosphorus
103 mg / 1,250 mgPotassium
1051 mg / 4,700 mgSodium
4 mg / 2,300 mgZinc
1 mg / 11 mgCopper
1 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
10 g / 28 gSugar
100 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
103 gAlcohol
0 g
Heat a small amount of coconut oil in a frying pan over medium heat.
Place the filled dates in the frying pan and sear them lightly for 2-3 minutes until the tahini is warm and the dates are slightly caramelized.
Remove from heat, sprinkle with a pinch of salt and pepper, and serve immediately.
2
g20
g7
g
Spanish
Chinese