Nut Stuffed Dates
  • 12 whole dates
  • ¼ cup cashew butter*
  • 24 whole cashews*
  • 2 tablespoons shredded toasted coconut
  1. Cut each date in half lengthwise and remove the seeds (unless already pitted). Fill each half with cashew butter and place on a serving dish. Put a whole cashew on top of each filled date and sprinkle with the coconut. Refrigerate or serve immediately.
  2. Substitute walnut butter for cashew butter and use walnut halves for whole cashews.
  3. Substitute pistachio butter for cashew butter and use whole pistachios for whole cashews.
Recipe by The Tennessee Magazine at