Coconut-Pistachio Stuffed Dates
Medjool dates are so decadent and sweet that they could pass for candy, and when they are stuffed with salty, earthy pistachios and sweet, tropical coconut, you get a sweet treat snack that is completely cleanse-friendly.
5 min16 servings97 kcal
Ingredients
- 1/2 cup shelled salted pistachios
- 1/4 cup unsweetened flake coconut
- 2 tablespoons water
- Pinch cinnamon
- 16 Medjool dates (pitted)
Instructions
- 1
In the bowl of a food processor, add pistachios, coconut, water and cinnamon. Pulse until it forms a thick paste (about 2-3 minutes), scraping down the sides when necessary.
- 2
Divide the mixture and stuff into the dates, using about 1 teaspoon per date.
- 3
Serve immediately or store in airtight container in fridge for about a week.
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