Pistachio Stuffed Dates

Since time immemorial, dates have been used by cooks and healers as an important food and medicinal source. Dates provide iron and copper for the blood, fiber for healthy elimination, vitamin A for the eyes, potassium for the heart, B-vitamins, tannins, magnesium, manganese, vitamin K these are just a few of the many nutrients in dates, making them one of the healthiest foods in the world.

There is something very pleasant, calming and almost meditative in the process of making this healthy and delicious dessert. Although better eaten freshly made, these pistachio stuffed dates can be stored in an airtight container in the fridge for several days. Bring them to room temperature before serving.

Pistachio Stuffed Dates

Yields 20 Stuffed Dates
  • 1/2 cup Raw Unsalted Pistachios
  • 20 Large Medjool Dates
  • 1/4 teaspoon Cinnamon
  • 1 pinch Very Fine Salt
  • 1 tablespoon Raw Liquid Honey
  1. Slightly dry-roast the pistachios in a skillet over low heat for about 3 minutes. Transfer to a bowl and set aside to cool.
  2. Pit the dates by making an end-to-end cut deep enough to remove the pit, but not so deep as to cut the date into two halves.
  3. Pulse the pistachios in a food processor until roughly chopped. Transfer to a bowl and add cinnamon and salt. Mix. Add the honey and mix until the pistachio pieces stick together relatively well.
  4. Stuff the dates with the pistachio mixture.

About Larisa Litvin

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