Toasted Orange & Pecan Stuffed Dates
My mom made these for me one day and I fell in LOVE. They tasted so elevated, and when I asked what was in them, I couldn’t believe how simple they were or how great the ingredients are!
They’re the perfect little treat without refined sugar or inflammatory ingredients.
The trick with these is to toast the nuts really well (without burning them!). It brings out so much flavour and is what makes these SO good.
Ingredients
13–15 Medjool or Deglet Noor dates
Zest of 1 large navel orange
⅓ cup raw pecans or walnuts
Pinch of sea salt
Directions
Roughly chop the nuts into smaller pieces. They don’t need to be too small yet — just broken down a bit smaller to toast.
Toast the nuts until golden brown and fragrant. The more toasted they are, the better the flavour, so let them get nice and golden — just be really careful not to burn them.
Once toasted, let the nuts cool slightly, then chop them into very small pieces.
Finely chop 2 Medjool dates. If using Deglet Noor dates, use about 4.
Add the toasted nuts, orange zest, and chopped dates to a bowl. Add a pinch of sea salt and mix everything together well. You may need to use your hands, as the chopped dates will become sticky and help hold the mixture together.
Remove the pits from the remaining dates and stuff each date with the orange-nut mixture.
Enjoy! Store them in the fridge or freeze them for later.
