Pistachio Stuffed Dates With Coconut Recipes

PISTACHIO-STUFFED DATES WITH COCONUT

Pistachio-Stuffed Dates with Coconut image

Get your snack fix with this healthy bite you can make ahead.

Provided by Martha Stewart

Yield Makes 16

Number Of Ingredients 4

Ingredients

1/2 cup shelled pistachios
Pinch of coarse salt
16 dates, pitted
1 tablespoon toasted unsweetened shredded coconut

Steps:

In a food processor, puree pistachios until a thick paste forms, about 5 minutes. Season with salt. Spoon mixture into dates. Top with coconut.

Nutrition Facts : Calories 365 g, Fat 8 g, Fiber 10 g, Protein 4 g, SaturatedFat 2 g

YVONNE MAFFEI'S DATES WITH CREAM AND CHOPPED PISTACHIOS

Yvonne Maffei's Dates With Cream and Chopped Pistachios image

Dates and dairy are ancient staples of the Middle East. This recipe, from Yvonne Maffei, who writes the popular cooking and nutrition blog My Halal Kitchen, combines the two into a luxurious dessert, for Ramadan or other feasts, with very little effort from the cook.

Provided by Julia Moskin

Categories quick, snack, dessert

Time 20m

Yield 6 to 12 servings

Number Of Ingredients 5

Ingredients

12 large medjool dates
24 whole almonds (preferably blanched), walnuts or pecans
3 to 4 tablespoons crème fraîche
Freshly grated zest of 1 lemon or 1/2 orange (about 2 teaspoons)
1 tablespoon coarsely chopped pistachios

Steps:

Rinse and dry the dates. Make a clean cut along the side of each date to open, and remove the pit.
Stuff each date with 2 whole almonds and lightly pinch closed. (The recipe can be made up to this point up to 2 days in advance. Store in an airtight container.)
When ready to serve, arrange dates cut sides up on a plate or platter. Drizzle on the crème fraîche, making a dollop on each date. Sprinkle on the citrus zest, then the chopped pistachios. Serve immediately, as finger food or on plates with a small fork and knife.

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