Tahini Stuffed Dates

Tahini Stuffed Dates


As much as we talk about working out during pregnancy, it is equally important to encourage a nutritious and health diet for both you and the baby.

If you are on a limited diet due to pre-existing conditions, pregnancy can seem troublesome – from where will you get the much-needed nutrients and vitamins? Ensure you eat a lot of leafy greens, salmon, sweet potato, beets, pumpkin and tahini. Shaana Levy-Bahl swears by this superfood, which is loaded with natural calcium.

This recipe is created by Shaana Levy-Bahl and was her go-to during her pregnancy. She explains, “Today, I have chosen dates as my core ingredient with my secret weapon tahini, which have worked wonders in terms of supplying the right nutrients for both me and the baby.”


16 Medjool dates

1/2 cup tahini

1/4 cup shredded coconut

2 tsp vanilla extract

1 tsp ground cinnamon (optional)


Place the tahini in a small saucepan and place over a low heat on the stove so the tahini softens.

Add in the vanilla and cinnamon, and combine.

Add the shredded coconut and mix again to form a thick paste. Remove from heat and allow to cool slightly.

While the tahini mixture is cooling, remove the pits from the dates, carefully slicing down one side of the date only so you’ve got something to scoop the tahini mix into.

Stuff each date with approximately 1 heaped teaspoon of tahini mix, placing them on a tray or plate as you go.

Once all the dates have been stuffed, place them in the fridge or freezer for one hour to firm up.

P.S.: For a more decadent option, you can take dark chocolate and 1 teaspoon coconut oil and melt it in the microwave at 15 second intervals. Dip the stuffed dates into the chocolate and coat it. Place on a drying rack and allow to cool in the fridge until the chocolate hardens.