Moroccan Spiced Date Pots with Almond Butter Cream

Allergens

Tree Nuts (Almonds)

Ingredients

• 16 large Medjool dates, pitted
• 1/2 cup raw almonds
• 1/4 cup unsweetened almond milk
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• Pinch of sea salt
• Zest and juice of 1 orange
• 1 tablespoon honey or maple syrup
• Fresh mint leaves, for garnish

Instructions

1. a. In a food processor, pulse almonds until they form a fine meal. Add almond milk, cinnamon, ginger, nutmeg, and sea salt, and process until smooth and creamy, adding more almond milk if needed to achieve desired consistency. Set aside. b. Fill each date with 1 teaspoon of the almond butter cream mixture, pressing gently to seal the dates. c. In a small saucepan over medium heat, combine the orange zest and juice with the honey or maple syrup. Cook for about 2 minutes until the mixture thickens slightly. d. Drizzle the orange honey mixture over the filled dates and garnish with mint leaves. Serve chilled or at room temperature.

Chef’s Insight

The combination of spices in this recipe creates a warm and inviting dessert that is perfect for cooler days or when you need a little comfort.

Notes

Choose ripe but firm Medjool dates for the best texture and flavor.