Stuffed Dates

Here’s a sinfully decadent vegan dessert that is healthy at the same time.
Looks delicious and is always a party favorite as an appetizer.
It is very easy to make, no baking or cooking involved.

Ingredients:

• 25 Medjool dates, pitted, halved
• ½ cup almond butter (cashew butter, hazelnut butter, peanut butter, or any combination of mixed nut butter can be used in place of almond butter)
• 1/3 cup pistachio meat, coarsely chopped

Directions:

1. Cut pitted dates in half, set on a clean surface.
2. Using a knife, spread almond butter on the dates, mostly filling the small crevice in the middle, about ½ teaspoon on each piece.
3. Sprinkle chopped pistachios on stuffed dates
4. Place stuffed dates on a serving plate, enjoy!

You can store leftovers in the refrigerator for up to a week. For best flavor, make sure you let it come to room temperature before serving.

Dates halved and pitted

Dates stuffed with almond butter

Sprinkle pistachio meat on stuffed dates

Variation: Dates stuffed with sesame paste (tahini) and topped with walnuts:

Dates Stuffed with Sesame Paste and Walnuts

Ingredients:

• 25 Medjool dates, pitted, halved
• 1/4 cup sesame paste (Tahini). This is sold in Middle Eastern grocery stores. It is most commonly used for making hummus.
• 25 pieces of walnut halves or quarters

Directions:

1. Cut dates in half, remove the pits, set on a clean surface.
2. Using a knife, spread sesame paste (tahini) on the dates, mostly filling the small crevice in the middle. Do not use too much for it will run on the sides of the dates
3. Place walnut halves (or quarters) on stuffed dates
4. Place stuffed dates on a serving plate. Cover with plastic wrap, place in the refrigerator for about 20 minutes allowing it to set.
5. Remove from the refrigerator when ready to serve. Enjoy!

Dates stuffed with sesame paste (Tahini)

Top the stuffed dates with walnut halves

Assorted Stuffed Dates