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Stuffed Dates

December 26, 2014 by Epicurean Vegan

Stuffed Dates -- Epicurean VeganHappy holidays! The last couple of days have consisted of family and friend get-togethers, which means lots of great food. Christmas Eve was an appetizer night, so I brought the amazing Fiesta Taco Potato Crisps from The Oh She Glows Cookbook, and my spinach dip. For Christmas breakfast, we feasted on our favorite Hash Brown Casserole and the Easy, Vegan Cinnamon Rolls. We had a wonderful dinner at our neighbor’s last night with a variety of vegan soups and the Festive Kale Salad from The Oh She Glows Cookbook. I brought the famous Party Cheese Ball, Pesto Potato Bread, Bourbon Balls, and these incredible Stuffed Dates. Talk about a food festivus! I always thought I didn’t like dates, but I think that’s because I’ve only had them pureed in something, and I’m not a fan of the mushy date. These, however, were an absolute winner. Everyone at the dinner last night wanted the recipe. Plus, they were so easy to make. I couldn’t find pitted dates and I feared it was going to be date carnage all over the kitchen when it came time to de-pit them, but I have to say, it was so easy and took no time at all. Just slice open on one side and remove pit—it’s that easy.

Stuffed Dates -- Epicurean VeganI had made two batches of cashew cream (one for the potato crisps; one for these) and divided the batches into these handy, dandy squeeze bottles. I finally got smart and picked up a couple. They made the process for the potato crisps and these stuffed dates sooooo much easier—and faster!
Stuffed Dates -- Epicurean Vegan

These dates are stuffed with cashew cream, an almond or pecan, and topped with orange zest. You can’t go wrong. You can easily change them up; imagine the possibilities!

INGREDIENTS:
40-45 dates, pitted or not
1 to 1-1/2 C roasted almonds and pecans
Zest from one large orange
1 C cashews
1/2 C water
1 tsp apple cider vinegar
1 tsp lemon juice
1/2 tsp salt

DIRECTIONS:
To make the cashew cream, soak the cashews in water for at least 4 hours, or if you’re short on time, pour boiling water over them in a bowl and let soak an hour. Drain them and transfer to a food processor. Puree with the water, then add the apple cider vinegar, lemon juice, and salt. Transfer to a squeeze bottle. You can also use a pastry bag, but I find that to be messier and more difficult to store leftovers. If you use dates with a pit, simply take a sharp knife and slice open one side of the date and remove the pit.

Squeeze about 1/2 a teaspoon of cashew cream inside the date, add an almond or pecan, pipe in a bit more cashew cream, and top with orange zest. Voila! Repeat until you’ve filled all of the dates. Refrigerate until ready to serve. Enjoy!

Stuffed Dates
 
Print
Prep time
30 mins
Total time
30 mins
 
I always thought I didn't like dates, but I think that's because I've only had them pureed in something, and I'm not a fan of the mushy date. These, however, were an absolute winner. Everyone at the dinner last night wanted the recipe. Plus, they were so easy to make. I couldn't find pitted dates and I feared it was going to be date carnage all over the kitchen when it came time to de-pit them, but I have to say, it was so easy and took no time at all. Just slice open on one side and remove pit---it's that easy.
Author: Epicurean Vegan
Ingredients
  • 40-45 dates, pitted or not
  • 1 to 1-1/2 C roasted almonds and pecans
  • Zest from one large orange
  • 1 C cashews
  • ½ C water
  • 1 tsp apple cider vinegar
  • 1 tsp lemon juice
  • ½ tsp salt
Directions
  1. To make the cashew cream, soak the cashews in water for at least 4 hours, or if you're short on time, pour boiling water over them in a bowl and let soak an hour.
  2. Drain them and transfer to a food processor. Puree with the water, then add the apple cider vinegar, lemon juice, and salt.
  3. Transfer to a squeeze bottle. You can also use a pastry bag, but I find that to be messier and more difficult to store leftovers.
  4. If you use dates with a pit, simply take a sharp knife and slice open one side of the date and remove the pit.
  5. Squeeze about ½ a teaspoon of cashew cream inside the date, add an almond or pecan, pipe in a bit more cashew cream, and top with orange zest. Voila! Repeat until you've filled all of the dates.
  6. Refrigerate until ready to serve. Enjoy!
3.4.3177

 

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Filed Under: Appetizers Tagged With: cashew cream, fast and easy, nuts, orange zest, vegan stuffed dates

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Comments

  1. Patricia Stoltey says

    December 26, 2014 at 10:27 am

    These sound really delicious. I love dates, but my easy version simply had an English walnut half inside and were rolled in granulated sugar. They were more like a dessert than an appetizer.

    • Epicurean Vegan says

      December 26, 2014 at 10:55 am

      That sounds good too, Pat. Between the dates and the orange zest, these are also dessert-worthy as well.

Trackbacks

  1. Stuffed Dates | Vegan Coyote says:
    December 26, 2014 at 3:50 pm

    […] Stuffed Dates. […]

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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