Image via Wikipedia1 cup cashews
2 Tbs. coconut oil
1 Tbs. lemon juice
2 tsp vanilla
2 tsp honey
1/4 tsp ground cardamom
20 Medjool dates
10 walnuts, halves
1/4 to 1/2 cup shredded coconut
1/4 cup raw cacao nibs (optional)
1. Place cashews in bowl, cover with warm water, and soak 2 hours. Drain, and transfer to food processor. Add 1/4 cup water, oil, lemon juice, vanilla, honey, and cardamom. Puree until smooth and creamy, adding more water if necessary; cream should be tick, but not pasty. (Cream may be made in advance, and stored in refrigerator; bring to room temperature before stuffing dates.)
2. Make lengthwise cut in each date, carefully checking for remaining bits of pit. Divide cashew cream filling among dates. Press walnut half into each date. Sprinklr serving dish with coconut and cacao nibs. Arrange dates in dish cut-side up. Serve immediately, or cover and refrigerate up to 24 hours. Bring to room temperature before serving.
PER SERVING: 134 CAL; 2 G PROTEIN; 6 G TOTAL FAT (2 G SAT FAT); 21 G CARB; 0 MG CHOL; 1 MG SODIUM; 2 G FIBER; 17 G SUGARS
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