Post by Amani on Dec 24, 2008 17:04:40 GMT -5
Dates Stuffed with Almond Butter
You can prepare the stuffed dates several hours ahead. Arrange on a platter, cover and keep at room temperature.
20 moist Medjool or Barhi dates
The stuffing:
1/2 cup whole almonds, walnuts or pistachios
1/4 cup almond butter
3 tablespoons very finely minced Italian parsley
1/4 teaspoon very finely minced lemon zest (remove with a peeler, then mince)
1/4 teaspoon toasted and ground cumin seed
1/4 teaspoon sea salt, or more to taste
1/4 teaspoon freshly ground pepper
Pit the dates and set aside.
For the stuffing: Preheat the oven to 350°. Toast the nuts until fragrant, about 10 minutes. Let cool.
In a small bowl, combine the almond butter, parsley, lemon zest, cumin seed, salt and pepper. The mixture should be firm but not pasty. Add a little oil from the almond butter jar if needed to loosen the mixture.
Stuff each pitted date with about 1/2 teaspoon nut butter mixture, or a little more if the cavity allows. The date should be plump but not bulging. Top with a whole toasted nut. Arrange on a platter to serve.
Serves 8.
Per date: 160 calories, 3 g protein, 19 g carbohydrate, 9 g fat (1 g saturated), 0 cholesterol, 75 mg sodium, 3 g fiber.
You can prepare the stuffed dates several hours ahead. Arrange on a platter, cover and keep at room temperature.
20 moist Medjool or Barhi dates
The stuffing:
1/2 cup whole almonds, walnuts or pistachios
1/4 cup almond butter
3 tablespoons very finely minced Italian parsley
1/4 teaspoon very finely minced lemon zest (remove with a peeler, then mince)
1/4 teaspoon toasted and ground cumin seed
1/4 teaspoon sea salt, or more to taste
1/4 teaspoon freshly ground pepper
Pit the dates and set aside.
For the stuffing: Preheat the oven to 350°. Toast the nuts until fragrant, about 10 minutes. Let cool.
In a small bowl, combine the almond butter, parsley, lemon zest, cumin seed, salt and pepper. The mixture should be firm but not pasty. Add a little oil from the almond butter jar if needed to loosen the mixture.
Stuff each pitted date with about 1/2 teaspoon nut butter mixture, or a little more if the cavity allows. The date should be plump but not bulging. Top with a whole toasted nut. Arrange on a platter to serve.
Serves 8.
Per date: 160 calories, 3 g protein, 19 g carbohydrate, 9 g fat (1 g saturated), 0 cholesterol, 75 mg sodium, 3 g fiber.