When fresh dates come into season in the fall, it’s really hard to get enough of them. Fresh dates have a smooth, creamy texture and a rich, maple-y flavor. You can barely believe they are the same fruit as their dehydrated counterparts.
This recipe can be made with fresh dates or slightly dried dates. If your dates are too dry, you might try soaking them briefly in warm, purified water to plump them up a bit before stuffing them.
Fresh dates will keep for up to 2 weeks in the refrigerator if you wrap them tightly. If you have too many dates, freeze them and they will last throughout the winter. You can also dehydrate and store them in a cool, dry place for 6 to 12 months.
Using a food processor, finely grind the pistachios.
Transfer to a bowl and mix to a paste with the powdered sugar or stevia, orange blossom water, orange zest and juice.
With a sharp paring knife, make a slit down the sides of each date and remove the pits.
Push a teaspoonful of the paste into the date and reshape.
Garnish with crushed pistachios.
Calories: 53kcal | Carbohydrates: 7g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 105mg | Fiber: 1g | Sugar: 5g | Vitamin A: 27IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg