Description
This recipe for Whole30 Stuffed Dates uses Chomps Grass fed Sea Salt Beef sticks, nut based Whole30 Compatible ‘ricotta cream cheese,’ medjool dates, balsamic drizzle and pistachio dust to create a family friendly snack that is satisfying for everyone.
Scale
Ingredients
- 2 Sea Salt Chomps, finely chopped – Sea Salt or Original are the flavors I’d recommend for this recipe
- 4 Ounces Nut Based Ricotta or Cream Cheese – There are several brands, check the ingredients to ensure they are Whole30 compatible. The ‘ricotta’ gives the appetizer a lighter, and fluffier texture.
- 2 Tbsp Pistachios – Crushed pistachios add crunch and color to the stuffed dates
- 1 Tbsp Balsamic Reduction – This sweet, sticky balsamic reduction gives the stuffed dates something special in flavor and appearance
- 8 Medjool Dates– Medjool dates are plump which make them perfect for stuffing
Instructions
- Line a baking sheet with parchment paper and preheat the oven to 350 degrees
- Bring 1 cup of compatible balsamic vinegar (only naturally occurring sulfites) to a rapid boil for 3 minutes. Reduce to a simmer for approximately 10-12 minutes until the volume is reduced by ½ to ⅓. Remove it from heat and as it cools it will thicken. Drizzle this to level up salads, soups, stews during Whole30.
- Cut the dates in half lengthwise and remove the pit. These Stuffed Dates are very rich so halves are ideal.
- Finely chop up the Chomps. Add the nut-based ricotta or cream cheese to the chopped Chomps. Using a rubber spatula, mix the ingredients until combined fully.
- Using a small spoon or knife, fill the date halves with the filling and place on the parchment paper.
- Once the dates are all filled, transfer the sheet pan to the preheated oven for 8-10 minutes, depending on the size of the dates. Finish with 1 minutes under the broiler for a little color, watching the dates closely.
- Top the dates with a little sprinkle of pistachio dust over top of each half, followed by a gentle drizzle of balsamic reduction and serve immediately.
