Tahini-Stuffed Dates

• 25 whole Medjool dates
• 4 Tbsp prepared tahini, from roasted sesame seeds (recommended but not imperative)
• flaky sea salt
• 2 Tbsp sesame seeds

Carefully remove the pits from the dates. Fill with tahini — about ¹⁄₂–1 tsp per date, depending on preference and date size. Sprinkle lightly with sea salt and sesame seeds. Note: You will have leftovers. These freeze wonderfully.

(Originally featured in Family Table, Issue 712)