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These treats blend sweet and savoury, featuring tender dates filled with a unique cookie dough made from almond flour, miso paste, tahini, maple syrup, and vegan chocolate chips. The rich, umami notes of miso complement the sweetness of the dates and the creamy, nutty flavor of the tahini, while a sprinkle of sea salt adds a delightful finish. These stuffed dates are an ideal snack or dessert, offering a twist on traditional flavours.
Ingredients
- Large medjool dates
- Halen Mon sea salt
- 1 batch cookie dough
Cookie dough
- 140g almond flour
- 1 tsp miso paste
- 60g tahini
- 1 tsp vanilla extract
- 60g maple syrup
- 40g chocolate chips
Method
- Slice open and remove the pits from your dates
- In a food processor, blend together all cookie dough ingredients except the chocolate chips.
- Move the dough to a medium bowl and fold in the chocolate chips.
- Line plate/baking sheet with parchment paper
- Generously stuff each date with cookie dough
- Garnish each date with coarse salt.
This recipe was provided by our brilliant retreat chef Aimee Walker. See Aimee on Instagram for more delicious recipes.
If you try this recipe, please leave a like, comment or message!
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