Caramelized Tahini Dates with CAPnola Crunch
By Kat Turner // Highly Likely Cafe
8 fat medjool dates
2 T of Tahini (Seed + Mill is our favorite!)
2 sprigs fresh rosemary
A generous pinch of flaky salt
An even more generous pinch of CAPnola
Gently open the dates and pull out the pits.
Heat the olive oil, dates and rosemary together in a small skillet over medium-high heat.
Cook the dates, giving a stir and then turning once in the sizzling olive oil until the edges begin to crisp and caramelize, about 5 minutes.