Meatless Monday: Almond Stuffed Dates
Lately I’ve been snacking on Medjool dates. Perfectly sweet and soft with an almost melt in your mouth quality, the Medjool dates I’ve been buying are on the large side so two or three in the afternoon or post dinner satisfy my sweet tooth. On my last trip to the market, I bought a smaller variety of dates called Deglet Noor out of curiosity. For a brief moment, I was bummed after tasting a Deglet Noor because it was more chewy and drier in texture than the Medjool.
Then I remembered all of the things you can do with dates — add them to smoothies, grind them up to make little energy bars, even add them to savory dishes to add depth and a slight sweetness. Reassuring, yes, but I still wanted a quick date snack that doesn’t involve a lot of preparation. I came up with this little ditty as a result, which is healthy, takes moments to prepare and travels well.
Almond Stuffed Dates
- Handful of dates
- Almond Butter
- Raw almonds
Slice dates open on one side. Remove the pit if it has one. Spread just a dab of almond butter in the center of the date. (Peanut butter works well, too.) Place a raw almond inside the date on top of the almond butter and pinch the date closed. Enjoy.
Simple, right? The sweetness of the date alongside the creamy almond butter and the little bit of crunch from the raw almond make this a tidy, well-rounded snack. Fair warning, dates have a high natural sugar content, but this can give you a quick boost of energy, and dates also have additional health benefits.
Dates are rich in magnesium, a mineral known for its anti-inflammatory benefits that can help reduce the risk of inflammation-related health problems like cardiovascular disease and arthritis. Magnesium also helps lower blood pressure. Dates are also chock-full of potassium, copper, fiber and vitamin B6. Dried dates are rich in antioxidant compounds, too. It’s not often that something tastes like dessert and offers so many vital nutrients. Thanks, Earth.
Do you love dates? How do you eat them?
*first posted March 16, 2015