Instructions

• First, make the vegan chocolate dipping sauce. Add 2 inches of water to a medium saucepan and bring to a rolling simmer over medium-high heat.
• Reduce heat to medium and create a "double boiler" by setting a medium glass or ceramic mixing bowl on top without letting it touch the water. Add finely chopped cocoa butter and coconut oil to the bowl and melt, stirring occasionally with a wooden spoon for 2-3 minutes.
• Remove bowl from heat (use hot pads) and add agave or maple syrup and cacao or cocoa powder. Use a whisk or wooden spoon to mix until smooth and thoroughly combined.
• Taste and add maple syrup or agave to increase sweetness to desired level.
• Chill in the refrigerator for 15-20 minutes to allow the chocolate mixture to thicken slightly.  
• Pit the dates and place on a serving platter.
• Set out small bowls of the vegan chocolate dipping sauce, tahini, and the yogurt for dipping.
• *Alternatively, you can pre-dip your dates in the chocolate and drizzle or fill them with the tahini or yogurt prior to serving.