I am always trying to create healthier desserts. I was inspired to make this dessert by some dates I had seen stuffed with cheese (I didn’t try them, but like the idea of stuffing dates). Since the dates are so sweet, the filling does not need to be…it would be overpowering if it was. I love how the orange flavor in the filling is subtle, but is definitely there.
These stuffed dates would be a great ending to a nice meal (or passed around on a platter as a sweet hors d’oeuvre). Brew some Celestial Seasonings Tangerine Orange Zinger herbal tea and offer the dates to your guests with sliced mandarins on the platter as well.
2 stuffed dates should be more than enough for each person. I did not make all 36 dates the last time I made these, so I froze the remaining filling to use on another occasion…I’ll let you know how it works out.
INGREDIENTS – makes up to 36 stuffed dates1/2 cup So Delicious Unsweetened Coconut Milk 1/3 cup orange juice (from approx. one orange) 2 Medjool dates 1 cup walnuts 1/4 tsp cinnamon 1/2 cup cashews zest of 1 orange + more for garnish 36 dates for stuffing
Place the coconut milk, orange juice, dates, walnuts, and cinnamon into your high speed blender and blend until smooth.
Once smooth, add the cashews and orange zest and blend until smooth.
Put the completed filling into a pastry bag and refrigerate for 1-2 hours (2 hours is best).
Prepare the dates by slicing lengthways down to the pit. Open the date carefully (you do not want to tear it in half) and use your fingers to form the date into a circle with the hole on top. Remove the pit.
Pipe the refrigerated filling into the prepared dates.
Top each filled date with a sprinkling of cinnamon and orange zest.
Serve with sliced oranges or mandarins as an accompaniment.
For a printable version of this recipe click here.