Pistachio and tahini stuffed dates

Name: Pistachio and tahini stuffed dates
Total time: 15 min
Cuisine: Middle Eastern
Ingredients: 16 medjool dates; 4 tbsp tahini; 40g shelled pistachios, finely chopped; 0.5 tsp ground cinnamon; 1 tsp orange blossom water; 0.25 tsp sea salt flakes; 1 tbsp sesame seeds, toasted

Soft Medjool dates filled with nutty tahini, crunchy pistachios and a pinch of cinnamon and sea salt.

Time15 min
LevelEasy
Costabout £0.56 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

8 dates

Ingredients

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16medjool dates
4 tbsptahini
40 gshelled pistachiosfinely chopped
½ tspground cinnamon
1 tsporange blossom water
¼ tspsea salt flakes
1 tbspsesame seedstoasted

Method

1
Slit each date down one side with a small knife and remove the stone. Open the date out slightly to make a pocket.
2
Stir the tahini, cinnamon and orange blossom water together until smooth. Stir in two thirds of the chopped pistachios.
3
Spoon the tahini mixture into the dates, about a teaspoon each, and gently press the sides back together.
4
Mix the rest of the pistachios with the sesame seeds and sea salt, and press a little onto the top of each date.
5
Chill for 10 minutes to firm up, then serve with strong coffee or mint tea. They keep for 5 days in the fridge.
10 min

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.