Sweet Cashew Stuffed Dates With Figs
This delicious treat is whipped up in no time and will satisfy your sweet cravings! Feel free to top the dates with some of your favorite chopped nuts. Wonderfully sweet, dates are one of the most popular fruits of Arabian Peninsula. They, indeed, are concentrated sources of essential nutrients, vitamins and minerals. When eaten, they replenish energy and revitalize the body instantly. For these qualities, they are being served to break the fast during Ramadan month since ancient times. Plus, the fruit is also rich in dietary fiber, which prevents LDL cholesterol absorption in the gut and works as a bulk laxative. It, thus, helps to protect the colon mucous membrane from cancer-causing chemicals binding to it in the colon. What else can you ask for?
Cashew nuts are actually the kidney-shaped seeds that adhere to the bottom of the cashew apple, the fruit of the cashew tree, which is native to the coastal areas of northeastern Brazil. The cashew apple is regarded as a delicacy in Brazil and the Caribbean. Unfortunately, I haven’t had the opportunity to try them yet but I am always on the lookout for these fruits.
- 6 fresh dates (Medjool dates if possible)
- 1/2 cup cashews, soaked for at least 2 hours
- 1 tsp vanilla extract
- 3 tbsp almond milk
- 1 tsp maple syrup
- In a food processor combine all ingredients except dates and process until smooth. Adjust the consistency of the cream by adding more milk.
- Slice the dates halfway through, remove the pit and fill them with the cashew cream.