Try this PB&J Stuffed Dates recipe, or contribute your own.
- 2 plump medjool dates sliced in half lengthwise, pits removed
- 4 teaspoons salted creamy peanut butter (no added oil or suga
- 4 dashes ground cinnamon
- 2 teaspoons blackberry jam (i like bonne maman blackberry pre
- 2 teaspoons lightly salted dry roasted peanuts roughly chopped
- 1/2 teaspoon hemp hearts (optional)
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Fill each date half with 1 teaspoon peanut butter.
- Sprinkle a dash of cinnamon onto each peanut butter stuffed date.
- Top each date half with 1/2 teaspoon jam.
- Sprinkle the dates with chopped peanuts and hemp hearts, if you wish.
The ingredient list fails to mention that Medjool dates must feel pliable and tacky to the touch rather than rigid or dry. Stiff fruit tears upon pitting and resists stuffing. Selecting fresh, plump fruit ensures the structural integrity required to hold dense nut butter without splitting along the seam.
- Buy whole dates with a glossy skin and pit them by hand to control the cavity size.
- Choose a natural peanut butter containing only peanuts and salt, as varieties with added hydrogenated oils alter the mouthfeel and set too firmly at room temperature.
- Adjust the quantities proportionally by multiplying each measurement by the desired number of servings when scaling up for a group.
- Store assembled dates in an airtight glass container in the refrigerator for up to three days to maintain the crunch of the roasted peanuts.
Proper knife work matters when preparing the garnish. Chopping the roasted peanuts to a fine brunoise ensures they adhere securely to the jam layer without sliding off.
