Pistachio + Almond Stuffed Dates

Pistachio + Almond Stuffed Dates

For as long as I can remember, homemade confectionary has been a Christmas tradition in our family. I am determined to continue this tradition and this year, these pistachio stuffed dates will most definitely be on our Christmas confectionary table. The salted pistachio + almond mixture paired with the sweet medjool dates is simply divine. Add to that a hint of orange and a little dark chocolate, and you have a truly amazing and all natural Christmas candy that is ridiculously delicious and cosy to make. For smaller bites, you can halve the dates completely and stuff them like little boats.

Pistachio + Almond Stuffed Dates
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Recipe type: Dessert
Author:
Prep time:
Total time:
Serves: 8 dates
Ingredients
  • 8 medjool dates, pitted
  • ¼ cup pistachio nuts
  • 1 tbsp almond butter
  • 1 tbsp desiccated coconut
  • 1-2 tsp honey
  • ¼ tsp orange zest (OPTIONAL)
  • sea salt to taste (I used around ¼ tsp)
  • 30 gm (1 oz) dark chocolate (I used a 70% dark)
  • extra coconut to decorate
Instructions
  1. Place the pistachio nuts and desiccated coconut in a small food processor and process until chopped finely, but not quite as fine as a nut flour.
  2. Transfer the pistachio mixture to a small bowl and add almond flour, honey, orange zest (if using) and salt. Combine well using a spoon or your hands.
  3. Use a hand to press the mixture together in small clumps. If they mixture is too crumbly and does not stick together, add a little more honey or almond butter.
  4. Slice open the top of the dates in a lengthways cut and stuff them with the pistachio mixture, using as much or as little as you like.
  5. Next melt the chocolate in a double boiler (or microwave).
  6. Drizzle the melted chocolate over the dates, followed by a sprinkle of coconut.
  7. Place the dates in the fridge, allowing the chocolate to harden.
  8. Serve and enjoy.
Notes
For smaller bites, halve the dates completely and stuff them like little boats.

Pistachio + Almond Stuffed Dates

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