Medjool dates are soft and delicious. These plump, succulent beauties make the perfect, naturally sweet snack, healthy dessert or dinner party canapé. There are many varieties but it was the Medjool date that was crowned the ‘fruit of kings’, reserved only for royalty and their guests. With sweet honey, caramel and cinnamon flavours, it’s easy to see why the aristocracy loved them. There’s also a heap of potassium crammed into these heavenly little fruits. Potassium helps to build muscle tone, making Medjool dates the perfect, sweet, post-gym treat.
Ingredients (makes 10)
10 Medjool dates
100g almonds
2tbsp of Manuka honey
10 apricot kernels (optional to decorate)
Handful of pistachios (optional to decorate)
Method
Place the almonds in a high-speed chopper and blitz until the nuts turn to coarse grains. Pour in the honey and blitz again until the chopped nuts begin to form a marzipan paste. The longer you blitz the nuts and honey the smoother the consistency.
Carefully use a knife to cut open each date in turn. Medjool dates are so plump and soft, the stone should pop right out. Gently squish the date so that you can fit a good teaspoon full of coarse marzipan inside. Pop an apricot kernel on top and place on a refrigerated plate
Sprinkle chopped nuts (including some pistachios for colour) over the stuffed dates to decorate.
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