So, hear me out. I love Baklava. The nutty flavor, the flakey phyllo, and the oh-so-buttery goodness. But…when I developed food allergies, I had to find a replacement for this favorite treat. It’s only taken me 15 years, but I finally found the solution. Pistachio Stuffed Dates. Packed with all the nuts and spices I love, wrapped up in the perfect powerhouse fruit. Let’s dig in.
- 20 Pitted Medjool Dates
- 1/2 Cups Shelled Roasted Pistachios
- 1/2 Raw Almonds
- 1/2 Teaspoon Ground Cinnamon
- 1/4 Teaspoon Cardamom
- Zest of a Lemon
Begin pitting Dates by slicing lengthwise to remove the bit. Make sure to not completely split the Date into two so that it can hold the stuffing!
In a food processor, pulse together Pistachios and Almonds until roughly chopped. Add Cinnamon, Cardamom, and Lemon Zest to the nut mixture. Pulse until combined.
To stuff assemble, pack one tablespoon of nut mixture to each date. Finish off with a drizzle of honey.
Store in an airtight container in the refrigerator for up to two weeks and snack on as you please. Have extra of your nut mixture? I recommend sprinkling it on oatmeal or yogurt!