These moreish baklava stuffed dates feature Palestinian medjool dates stuffed with nuts, orange zest, and rose water.
Course Dessert, Snack
Cuisine Mediterranean
Prep Time 20 minutesminutes
Total Time 20 minutesminutes
Servings 12dates
Calories 117kcal
Author Shivani Raja
Ingredients
12Medjool Datesensure your dates are ethically sourced
2tbspShelled Pistachiosroasted
1tbspAlmondsroasted
1tbspWalnuts
1/2tbspCoconut Oilmelted
1/2tbspHoney
1/3tspRose Water
1/4tspOrange Zestfresh
For the topping (optional)
2tbspWhite Chocolate Chips
1/2tspCoconut Oil
1tbspShelled Pistachiosroasted and ground
1tspRose Petalscrushed
Instructions
If you plan to garnish your stuffed dates with chopped pistachio nuts, I recommend grinding these first separately then grinding the rest of the nuts. Otherwise, proceed to step 2.
Add the pistachios, almonds and walnuts to a blender or food processor and grind until coarse. Decant these into a medium-sized mixing bowl.
Add the melted coconut oil, honey, rose water and orange zest to the nuts and mix together until combined. At this point, taste a small amount of the filling and add more rose water, orange zest or honey if desired. Remember that this filling is going inside dates, so we don't want it to be overly sweet!
Take each date and slice it in half partway down until you hit the seed. Remove the seed then open up the date slightly to allow you to fill it with the mixture.
Add about 1-2 tsp of the baklava filling to each date, packing it into the dates with your fingers or a small spoon. Repeat this with the rest of the dates until the filling has run out.
Optional: If you wish, melt the white chocolate with the coconut oil and drizzle over the dates, then top with ground pistachios and chopped rose petals. Allow the chocolate to set in the fridge then enjoy your stuffed dates!
Notes
Stuffed dates will store in an airtight container in the fridge for up to 1 week.
See the above blog post for recipe variations and substitutions.