Basically candy in health form.
These dates are so creamy and loaded with deliciousness that you might forget what it is you’re actually eating- a date.
Nadav(who is 1) is obsessed and I mean OBSESSED with these- I cut them into little pieces and I might admit that he ate half a tray of them once. I ate the other half. This is what happens when we are home alone together and recipe testing and we come up with something reallllyyy good.
Which happens often when dates are involved!!! and Lotus spread, and chocolate, and maple candied walnuts.
This is Nadav eating dates(and rocks if you look a little closer HAHA).
Just biting into one of these, hitting the chocolate crunch and then the real walnut crunch, and then sinking your teeth into sweet medjool date, is addictive.
Stuffed dates should last for a while(I think- they never actually last long in my house) because dates are great like that, so you can keep these in your fridge and satisfy your cravings anytime.
Because these “candies” are also really gorgeous you can serve them up as a dessert for hosting!!! Aren’t we always looking for make-ahead-desserts on the healthier side??! YES WE ARE.
To make: prep your ingredients.
1.Buy nice large, sweet Medjool dates- be sure they are soft and not dried up on the outsides. Remove the little hard piece at the top, open up and remove the pit. Check each date to make sure it is clean! If they rip into two pieces that’s okay- they are sticky and will hold together just fine.
2.With a spoon, mix together your filling- Lotus spread, peanut butter, and honey, until it is nice and creamy and begging to be eaten. It will beg, trust me.
3.Roast the walnuts- drizzle walnuts with maple syrup and roast or toast in the oven for a few minutes.
4.Melt chocolate- dark or milk(I used dark), in the microwave or in a double boiler. I keep the extra chocolate in an airtight container- I use these glass pyrex containers so when I want to make some dates, I can just take off the lid and pop the container into the micro!
Assemble all of your ingredients. Fill each date with filling, and press the two halves together. You want to put extra so it comes out at the top a little- and press a walnut or two- into the filling. This will keep the walnut in place.
Once all the dates are stuffed, drizzle dates with chocolate, and press another walnut into the top. Sprinkle with coarse sea salt, place on a parchment sheet and into the fridge to harden. Remove right before serving or snacking. Enjoy!
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10-Minute Thai Green Curry(with eggplant and chicken)
Equipment
- wok
Ingredients
- 1 Tbsp oil
- 1 Tbsp green curry paste
- 1 cup coconut milk
- 1/2 cup water
- 1/2-1 cup chicken breast or thigh, thinly sliced
- 1/4 cup eggplant, cubed
- 3 pieces canned baby corn, each sliced in half lengthwise
- 4 leaves kafir lime
- 1/2 Tbsp white sugar
- 3/4 Tbsp soy sauce
- 6-8 whole basil leaves
- jasmine rice, to serve
Instructions
- First prepare all ingredients. Slice the chicken and baby corn, cube the eggplants. Open your can of coconut milk and have the curry paste next to the wok.
- Place a wok over medium heat. Add oil (1 Tbsp), and then add curry paste (1 Tbsp). Saute for 30 seconds, moving around gently with a spatula to open the flavors. Do not cook any longer or the curry will burn.
- Pour in coconut milk (1 cup) and water (1/2 cup).Stir and break up any clumps of curry paste with your spatula.
- Add eggplant (1/4 cup), chicken(1/2-1 cup), baby corn, and kafir lime. Stir so all ingredients are covered in the liquid. Let cook a minute or two and season with sugar(1/2 Tbsp) and soy sauce(3/4 Tbsp).
- Let cook for 8-10 minutes on medium-high heat, until the chicken is fully cooked through and eggplant is soft. Remove from heat and add basil leaves(6-8 leaves). If you are serving in individual bowls you can add additional basil leaves as garnish.
Serve
- Serve immediately with a side of warm jasmine rice. The best way in my opinion, is to serve rice onto each plate and then spoon over the curry, but some people like to add rice into the curry. Which one are you?
Yum yum! My mouth is watering just by looking at these clicks. I am gonna have to try it out your way asap.
Perfect new addition to our holiday get together this year!
and healthy too;)
I’ve never had dates with pb and lotus spread. These sound fabulous.
they are a perfect match!
I love dates just as they are but these are just next level. I haven’t had peanut butter with them before. It’s a match made in heaven.