Almond Butter and Walnut Stuffed Dates

Ingredients

0 of 5 out on the counter

• 12 Medjool dates, pitted (24 g each, 288 g)
• 4 tbsp unsalted almond butter
• 2 tbsp reduced-fat cream cheese, softened
• 1 tsp finely grated lemon zest
• 12 walnut halves

All set! Everything is out. Time to bake.

Method

1. 1Cut a lengthwise slit in each date and open it like a book. Pull out the pit and set the date on a plate, cut side up.
2. 2Stir the almond butter, softened cream cheese and lemon zest in a small bowl until smooth and even.
3. 3Spoon about 1 tsp (a heaped teaspoon) of the filling into each date, about 8 g of filling in each.
4. 4Press one walnut half into the filling on each date so it sits half in and half out.
5. 5Chill the plate 20 minutes, until the filling is firm enough to hold, then serve 3 dates a person.
6. 6Keep them in a covered container in the fridge. Because they hold cheese, eat or pack them within 2 hours at room temperature, or 1 hour above 90 °F; past that, refrigerate again or throw them out.