PALEO DATES STUFFED WITH APRICOT CASHEW CHEESE
I have only recently started using dates, and I really enjoy the natural sweetness and texture of Medjool dates. They are larger than most dates and are the perfect size to stuff all sorts of yummy goodness into. I brought home some apricot honey goat cheese and Medjool dates from the Farmers Market a few weeks ago (at the recommendation of a fairly well known paleo caveman), and my husband loved it and has been talking about it ever since. We don't eat dairy very often, usually just for a treat every now and then, so I whipped these up instead to satisfy his craving.
Since I know someone will ask, yes you can skip the step of soaking the cashews and just use raw cashew butter if you have some on hand. If you want to toast the almonds, to make them extra delicious just place them in a small saucepan over medium-high heat and stir in the pan until they turn a light brown color.
This recipe is pretty versatile and you can substitute a wide variety of ingredients for the apricots such as other dried fruits, your favorite herbs, or even garlic and jalapenos. These make a nice dessert for a dinner party if you want something small everyone can nibble on, or you can store them in your fridge for when you need a quick treat.
Since I know someone will ask, yes you can skip the step of soaking the cashews and just use raw cashew butter if you have some on hand. If you want to toast the almonds, to make them extra delicious just place them in a small saucepan over medium-high heat and stir in the pan until they turn a light brown color.
This recipe is pretty versatile and you can substitute a wide variety of ingredients for the apricots such as other dried fruits, your favorite herbs, or even garlic and jalapenos. These make a nice dessert for a dinner party if you want something small everyone can nibble on, or you can store them in your fridge for when you need a quick treat.
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Paleo Dates Stuffed With Apricot Cashew CheesePrep time:10 mins Cook Time:0 min Inactive Time:6 hours Servings: 4
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Ingredients:
- 1 1/2 cups raw cashews
- 2 1/2 Tbsp. fresh squeezed lemon juice
- 2 Tbsp. coconut oil
- 10 dried apricots
- Sea salt (to taste)
- 1 Tbsp. raw honey (warmed, for drizzle)
- 1/4 cup chopped raw almonds (toast them for an extra special treat)
- 20 Medjool Dates, pits removed
Equipment:
- Measuring cup
- Measuring spoon
- Small mixing bowl
- Food processor
- Spoon
Directions:
1. Place the cashews in a bowl of room temperature water (enough to cover) and let them soak for 6 hours or overnight.
2. Place the cashews, lemon juice, coconut oil, apricots and sea salt in a food processor and blend until very smooth. Add sea salt to taste.
3. Place a large spoonful of the cashew cheese inside each date. Top with the chopped almonds and drizzle each date with a little raw honey. Serve.
- 1 1/2 cups raw cashews
- 2 1/2 Tbsp. fresh squeezed lemon juice
- 2 Tbsp. coconut oil
- 10 dried apricots
- Sea salt (to taste)
- 1 Tbsp. raw honey (warmed, for drizzle)
- 1/4 cup chopped raw almonds (toast them for an extra special treat)
- 20 Medjool Dates, pits removed
Equipment:
- Measuring cup
- Measuring spoon
- Small mixing bowl
- Food processor
- Spoon
Directions:
1. Place the cashews in a bowl of room temperature water (enough to cover) and let them soak for 6 hours or overnight.
2. Place the cashews, lemon juice, coconut oil, apricots and sea salt in a food processor and blend until very smooth. Add sea salt to taste.
3. Place a large spoonful of the cashew cheese inside each date. Top with the chopped almonds and drizzle each date with a little raw honey. Serve.
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