When I visited Dubai in 2012 I was intrigued by the wonderful dates I saw everywhere, both in piles at the fruit and vegetable markets, and stuffed with all manner of delicacies and presented in gorgeous gift boxes. I had never seen dates treated with such care, paired with such interesting fruits and nuts or packed so beautifully.
Now that it’s currently Ramadan, I was reminded of my time in Dubai and wanted to create a dish inspired by my time there. So I’ve stuffed these dates with a mixture of ground blanched almonds, desiccated coconuts and orange blossom water. The result? An incredibly fragrant, sweet treat that is nutritionally dense and gluten, dairy and refined sugar-free.
A stuffed date dish very similar to this is traditionally served during the month of Ramadan to break the fast. But do feel welcome to enjoy eating these all year around.
- 400 grams whole Medjool dates
- 1 cup blanched almonds
- ½ cup desiccated coconut
- 1 tablespoon orange blossom water (from Asian or Middle Eastern grocer)
- Slice each date lengthwise and remove seed but do not cut completely through.
- Blitz almonds, coconut and orange blossom water in a food processor until mixture resembles rough crumbs.
- Use a teaspoon to scoop out the mixture and press it between your fingers to form small logs.
- Press each log into a date and then press the date back around the mixture to enclose it.
- Keep in an air-tight container in the fridge and bring back to room temperature before serving.