Tahini & Raspberry Stuffed Dates

Makes 10

10 soft dates
1 tsp fresh ginger
3 tbsp tahini (preferably unhulled), almond butter or nut butter of choice
20 fresh or frozen raspberries
a handful desiccated coconut
dark chocolate (optional)

Open up all the dates, discard the stones and place the dates on a plate. Grate the ginger over the dates and then fill them with approx 1/2-1 tsp tahini per date and two slightly mashed raspberries (and a small piece of chocolate, if using). Top with a scattering of desiccated coconut. Indulge.