Almond Cheese Stuffed Dates
INGREDIENTS
- 12 large medjool dates
- 100g blanched almonds, soaked four hours
- 1 tbsp lemon juice
- 1 tsp nutritional yeast
- 1 small garlic clove
- 2 tbsp cold water
- Black pepper
- Flaky sea salt
NUTRITION
Per serving
165
Calories
3g
Protein
24g
Carbs
7g
Fats
METHOD
1
Make the cheese
Drain the almonds and blend with lemon juice, nutritional yeast, garlic, water and salt. Aim for a thick, fluffy paste.
2
Prepare the dates
Slit each date along one side and remove the stone. Open gently to make a pocket without breaking in two.
3
Stuff
Pipe or spoon a teaspoon of almond cheese into each date until just overflowing.
4
Finish
Top each with cracked pepper and a few flakes of sea salt. Serve at room temperature.
VEG.ARMY TIP
Toast a few crushed almonds and press one piece on top of each date for crunch.
