God has blessed me abundantly by bringing me to live on not one but two places where dates are grown and harvested, first in California, where I was born and currently live, and then in Morocco, where I spent three years teaching English. Dates have been experiencing a sort of renaissance lately, what with paleo-ites desperately looking for dessert that meets the requirement of “would a caveman eat this.” For this recipe, I’m pretty it’s a solid “yes,” and he might be especially tempted if he perhaps stuffed a tablespoon of tahini and a single roasted almond inside.
Dates come in all sizes and varieties, but my favorites are medjool, which are large, plump, and gooey, followed closely by barhi, which are smaller, darker, and intensely sweet. For these you’ll want to use medjool, as they’ve got more “packing space.”If you’re feeling extra decadent, maybe drizzle some honey or maple syrup on top. Or use almond or cashew butter in place of the tahini for an extra protein boost. If you’re feeling a little fancy, sift cocoa powder on top. These are simple to make, adaptable, and super satisfying in their sweet, crunchy, meltiness.
Any other variations or ideas on stuffed dates? Let me know in the comments!
- 6-8 medjool dates
- 6-8 tablespoons of tahini
- 6-8 salted almonds
- Slice each date lengthwise with a sharp knife, and remove pit carefully.
- With a spoon, fill each date with 1 tablespoon of tahini and place one almond inside. Enjoy immediately, or store in the fridge for a couple days.
Serves 2-3 (or one, if you’re me).