dates

  • Sinful Stuffed Dates

    Weekly Recipe: 
    NonWeekly
    [title]
    Makes 18 dates

    Zest of 1 orange

    1/2 cup chopped pecans

    1/4 teaspoon ground cinnamon

    1/2 cup plus 2 tablespoons shredded, dried unsweetened coconut

    2 tablespoons maple syrup

    1 tablespoon virgin coconut oil, melted

    18 dates

    Preheat oven to 350 degrees. In a small bowl, combine orange zest, chopped pecans, cinnamon, 2 tablespoons coconut, syrup, and oil. Stir until evenly coated. Spread out on parchment-lined cookie sheet and roast 5 to 6 minutes until lightly browned. Remove from oven and set aside. Carefully slice each date down one side and remove pit. If necessary, make small cuts in rounded ends of dates so they do not tear. Gently turn date inside out, placing sticky side down on work surface. Press ¼ teaspoon roasted nut mixture into each date. Fold up edges and press seam and ends together to seal shut. Place remaining ½ cup coconut in small bowl, then press and roll sealed dates in coconut to coat. Arrange on tray and serve. Source: Reprinted with permission from Clean Food © 2012 by Terry Walters, Sterling Epicure, an imprint of Sterling Publishing Co. Inc. Photography by Gentl & Hyers

  • Pineapple-Date Ambrosia

    Serves 6 to 8

    1 cup Greek or regular plain, unsweetened yogurt
    4 to 6 tablespoons agave nectar (depending upon desired sweetness)
    4 cups diced fresh, ripe pineapple
    1 heaping cup chopped dates
    1 cup coconut flakes
    1/2 cup minced fresh mint leaves



     

    1. Mix the yogurt and agave together in a dish.

    2. Toss all remaining ingredients in a large bowl and gently blend in the yogurt. Let sit 10 minutes before serving to allow flavors to develop.

    Nutrition info per serving (based on 6 servings): 228.1 calories; 6.4 g fat; 4.9 g saturated fat; 5.3 mg cholesterol; 3.1 g protein; 44.3 g carbohydrates; 5.1 g fiber; 24.2 mg sodium