This recipe creates a luxurious and delicious treat that satisfies and delights your tastebuds. A great holiday dish, though it works all year round!
MAKES 20 DATES
Cream filling
½ c cashews, soaked for 2 hours, drained and rinsed
2 T water
1 T coconut oil, melted
1 t lemon juice
1 t vanilla
1 t honey
½ t ground cardamom
- Add cashews, water, oil, lemon juice, vanilla, honey, and cardamom into a high-speed blender. Purée until smooth and creamy, adding more water if necessary; cream should be thick, but not pasty. (Cream can be made in advance and stored in refrigerator; bring to room temperature before stuffing dates.)
Assembly
20 Medjool dates, pits removed and sliced open, but not completely in half
10 walnuts halves, split into two pieces, toated
¼ to ½ c shredded coconut (optional)
¼ c raw cacao nibs (optional)
- Toast the walnuts on medium heat in a flat pan, stirring constantly until fragrant (about 3-5 minutes). Remove from heat and cool.
- Arrange dates in a dish, cut side up.
- Spoon cream filling into the sliced dates.
- Press walnut pieces into each cream-filled date.
- Sprinkle with coconut and cacao nibs. Serve immediately, or cover and refrigerate up to 24 hours. Bring to room temperature before serving.
