Use double boiler to gradually melt the cacao butter
Add rest of dip ingredients and whisk together
Once melted, carefully remove bowl from heat (turn off stove top) and add the monkfruit liquid drops and/or coconut nectar (maple if you don’t have) and cacao powder. Make sure you mix until all well combined.
Once melded together let sit if you have time off the heat. The cacao mixture needs to thicken before you dip the stuffed dates in it. Or you can pop in fridge and stir every couple minutes and take out when it becomes the right viscosity to dip the dates and cover nicely.
Split the pitless medjool dates like an open hotdog bun making sure the date still stays intact and nice cut open. Fill half with unsweetened almond butter and the rest with tahini. (The squeeze dispenser for each from Thrive Market really made this part easier than using little spoons.)
Don’t overfill since each date as to close up fully to dip and not have the filling bleed out of cacao covering layer.
Prep your parchment or silicone baking sheet to place dipped dates upon to chill.
Use little thongs to dip dates into cacao mixture, tap off excess, and place on your baking sheet. Sprinkle with coconut shreds and sesame seeds for the tahini filled ones and place almond slice atop almond butter filled dates. One is the hug and the other is the kiss… they really do make a lovely pair together…subtle, complementary tastes.
Freeze them and pull out 20 minutes or so before serving. It’s hard to keep from eating them all, but the motivation to do so is — they do make really adorable gifts!