Baklava Dates

Baklava Dates

• 24 large Medjool dates (pitted)
• 1 1/2 cups roasted pistachios (shelled)
• 2 1/2 teaspoons cinnamon
• 3/4 teaspoons cardamom
• 1 large lemon (zested)
• 5 tablespoons honey
• 1/4 cups dark chocolate (chopped or chips)
• 1 teaspoons coconut oil
• 1 pinch flaky salt (for topping)

1. Pulse the nut mixture. Add pistachios, cinnamon, cardamom, and the lemon zest to a food processor. Pulse in short bursts until the pistachios are coarsely crushed. You want texture, not a fine powder. A few larger pieces are fine.
2. Mix in honey. Transfer the crushed pistachio mixture to a medium bowl. Add honey and fold together with a spatula until you have a uniformly sticky, cohesive filling.
3. Stuff the dates. Slice each of the dates open lengthwise, taking care not to cut all the way through. Spoon a generous amount of the pistachio filling into each date, pressing it in firmly and smoothing the top into a rounded mound.
4. Melt the chocolate. Combine dark chocolate and coconut oil in a small microwave-safe bowl. Microwave in 20 second intervals, stirring between each, until fully melted and smooth. Or melt in a double boiler over low heat.
5. Drizzle and finish. Arrange the stuffed dates on a parchment lined tray or serving platter. Drizzle melted chocolate over each date and immediately finish with a pinch of flaky salt on top.
6. Set and serve. Let the chocolate set at room temperature for about 15 minutes, or pop the tray in the fridge for 5-10 minutes to speed it up. Serve at room temperature for the best texture.

• To add a Baklava crunch, top with a bit of puffed quinoa or crushed shredded wheat cereal. It mimics the crispy phyllo layers of traditional baklava beautifully.
• Yes, these are sweet, but dates and pistachios both bring meaningful fiber to the table, which helps moderate the blood sugar impact.
• Keep in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Bring to room temp before serving.

Micronutrient Heroes

Vitamin B6, copper, manganese, phosphorus, thiamine, potassium, magnesium, iron, vitamin C

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