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Stuffed dates

Plate of stuffed dates next to a mug of tea

Stuffed dates

Name: Stuffed dates
Prep time: 15 min
Total time: 15 min
Yield: Makes 20-25
Ingredients: 60g almonds; 70g shelled pistachios; 50g light brown soft sugar; ½ tsp orange blossom water; ½ tsp orange zest (optional); ¼ tsp ground cinnamon plus extra for dusting; ¼ tsp ground cardamom; ¼ tsp sea salt; 20-25 medjool dates depending on the size; ground almonds for coating

Victoria Prever

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Makes 20-25

Easy

Prep: 15 mins

No cook

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Enjoy almond- and pistachio-stuffed dates as a sweet finish to a meal alongside mint tea or strong coffee, or as a luxurious, bite-sized treat

Dairy-free

Egg-free

Gluten-free

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

60g almonds
70g shelled pistachios
50g light brown soft sugar
½ tsp orange blossom water
½ tsp orange zest

(optional)
¼ tsp ground cinnamon

plus extra for dusting
¼ tsp ground cardamom
¼ tsp sea salt
20-25 medjool dates

depending on the size
ground almonds

for coating

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Nutrition: Per serving (25)

kcal110
fat3g
saturates0.3g
carbs19g
sugars18g
fibre2g
protein2g
salt0.05g

Method

step 1

Put all the nuts, the sugar, orange blossom water, orange zest (if using), cinnamon, cardamom and salt in a food processor and blitz until finely chopped – the mixture should hold together when pinched together. If it’s too dry, add up to 1 tbsp water.
step 2

Put the dates on a board. Slice into each one lengthways until you reach the stone, then remove and discard it. If the dates are already pitted, cut partway into each one, taking care not to go through to the other side. Ease them open slightly to make room for the filling.
step 3

Squeeze ½-1 tbsp of the nut mixture, depending how large the dates are, into a tube shape using dampened hands. Push this into one of the dates, so there's a little mound of filling that sticks out above the top of the date. Repeat with the remaining dates and filling.
step 4

Dust the stuff dates with a little ground cinnamon, or pour some ground almonds on a small plate and gently roll the filled side in the almonds to coat. Arrange on a platter and serve at room temperature. Will keep at room temperature for up to five days.

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