Date Appetizer 2

I just wanted to take a second to share this little appy recipe with you, because it’s so quick to make and might be handy for New Year’s Eve. My mom has always made some sort of stuffed dates as appetizers over the Christmas holidays and her latest version used ricotta along with lemon zest, honey, walnuts, and mint. I knew right away that I wanted to do a dairy-free take on this so I got to work, and I’m pleased with the results!Date Appetizer 4

I’ve used a blend of cashews and walnuts to make a sort of nut pate in place of the ricotta cheese, although the textures are similar. Plenty of fresh lemon juice and zest along with coarsely grated black pepper, a drizzle of honey and a sprig of fresh mint are all it takes to finish these guys off!

I hope you enjoy this quick little appy, and have a great New Year’s Eve. I’ll be spending it in downtown Vancouver surrounded by some of my best friends, vodka-soda in one hand and water in the other (typical Koko fashion…). What more do you need!

Koko Erika Alexis

Walnut and Mint Stuffed Dates

  • 20-30 dates (amount will vary based on size of dates. I have tried both large medjool, and smaller honey dates)
  • 1/2 cup cashews, soaked for 30+ minutes, drained & rinsed
  • 1/2 cup walnuts, soaked 30+ minutes, drained & rinsed
  • 1 Tbsp lemon juice
  • zest of 1 lemon
  • 1/4 tsp sea salt
  • 1 Tbsp honey
  • 1 Tbsp olive oil
  • coarsely ground black pepper, to taste
  • 20-30 walnut halves, for garnish
  • 20-30 mint leaves, for garnish

In a high-speed blender, combine the cashews, walnuts,  lemon zest and juice, sea salt, honey, and olive oil. Blend until smooth.

Remove all pits from the dates and slice in half. Fill each date with a teaspoon or so of the nut mixture. Top with a walnut half and a mint leaf. Generously top with fresh ground back pepper. Enjoy!

Date Appetizer 3