Description
Indulge in a sweet, creamy, and nutrient-packed treat with Cashew Cream-Stuffed Dates. These bite-sized delights feature plump Medjool dates filled with rich cashew cream and a hint of vanilla, offering the perfect balance of sweetness and creaminess. Whether as a snack, dessert, or a healthy treat to satisfy your sweet tooth, these vegan, no-bake stuffed dates are easy to prepare, naturally sweetened, and packed with wholesome ingredients.
Detailed Recipe
Ingredients:
- 12 Medjool dates (pitted)
- 1/2 cup raw cashews (soaked for at least 2 hours)
- 2 tablespoons maple syrup or agave
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- A pinch of sea salt
- 2 tablespoons chopped walnuts or pistachios (optional, for topping)
Instructions:
- Prepare the Cashew Cream: Drain the soaked cashews and place them in a high-speed blender or food processor. Add the maple syrup, vanilla extract, lemon juice, and sea salt. Blend until smooth and creamy. If needed, add a small amount of water to reach the desired consistency.
- Stuff the Dates: Slice each Medjool date lengthwise (without cutting all the way through) and remove the pit. Using a spoon or piping bag, fill each date with the cashew cream.
- Garnish and Serve: Top each stuffed date with chopped walnuts or pistachios for added crunch. Serve immediately or refrigerate for up to 2-3 days.
