Here’s a quick little bop of a sweet treat to do you right for Galentine’s or Valentine’s Day (or literally any day, for that mater): Tahini whipped with rosewater and cardamom, stuffed into juicy, sweet, and tender Medjool dates. Any kind of fatty, soft date will work just fine here, no need to be picky. The date works magic to enrobe the fluffy whipped tahini in natural sugars—a perfect match for tahini’s nutty caramel flavor.
Rose (as those of you who own a copy of the Kale & Caramel cookbook already know*) is an aroma that tends to the heart. You can read more about aromatherapy here, but suffice to say that rose is particularly good at evoking compassion, ease, and emotional healing. It’s a scent and flavor I rely on to bring me back to my heart when I’m spinning out in my head. Rose is a powerful ally, and she tastes delicious paired with the subtle spice of cardamom.
The whipped tahini method comes from my favorite chocolate tahini cup recipe, and turns your everyday tahini into a light yet dense, imminently noshable sesame cloud via the magic of emulsifying water into oil. The whole date wonderland takes about five minutes to throw together, and should please everyone in your immediate (and far-ranging vicinity)—unless, that is, they don’t like rosewater.
If that’s the case, feel free to substitute the rosewater for regular water, and perhaps add a pinch or two more cardamom—and maybe some cinnamon, too. Play around! Perhaps top with coconut and cacao nibs? The dates are your oyster(s).
As for where to get rosewater and dried edible rose petals:
Rosewater: I find mine in the Middle Eastern foods aisle at my local Ralphs (same grocery store family as Albertson’s, etc.), and it costs about $3-$5. Sometimes you can also find it in the baking aisle. You can also find many options on Amazon, including the brands that I like best, Sadaf, Cortas, and Nielson-Massey.
Dried Edible Rose Petals: These you’ll find at a specialty grocery store, or I get mine on Amazon. Something like this should work well (though be aware there’s a difference between just petals and petals and buds, where you’ll get the stem and leaves in with the petals)
And if you’d like an extra luscious, body-nourishing DIY self-care moment with rose, try this Edible Coconut Rose Sugar Scrub.
For a more chocolatey and definitely aphrodisiac treat, fall for these Blood Orange Blossom Fudge Brownies.
CARDAMOM ROSE WHIPPED TAHINI-STUFFED DATES.
Ingredients
- 12 large Medjool (or other soft) dates, pitted
- 1/4 cup tahini (the more liquid-y kind)
- 1/4 teaspoon ground cardamom
- generous pinch sea salt
- 2 1/2 teaspoons rosewater, more to taste
- flaky sea salt, to garnish
- edible dried rose petals, optional, to garnish
Instructions
- Split the pitted Medjool dates down the middle to make room for the whipped tahini, and arrange on a plate or serving board.
- In a small bowl, mix the tahini, cardamom, and sea salt with a small fork. Slowly add the rosewater in, a teaspoon at a time, mixing thoroughly between each addition. The tahini will begin to thicken as you incorporate the rosewater. Continue until you have a thick paste.
- Stuff small spoonfuls (1/2-1 teaspoon) of the whipped tahini into each date. Top with flaky sea salt and edible dried rose petals, if desired.
Notes
* This post contains Amazon affiliate links.
