Mexican-style Almond Stuffed Dates

Fleshy dates, soft to the touch, stuffed with a crunchy almond. The chili provides a heat that balances the fruit's natural sweetness.

• Prep time: 15 min
• Cook time: 5 min
• Difficulty: Easy
• Calories: 264
• Protein: 6 g
• Carbs: 24 g
• Fat: 14 g

Ingredients

• 20 piece Date ( pitted )
• 20 piece Almond with skin ( whole )
• 1 tsp Hot pepper en poudre ( for dusting )
• 1 pinch Gray sea salt ( fine )

Instructions

1. Fruit preparation

   Slit the dates lengthwise with the tip of a paring knife. Remove the pit. The date should remain whole, just opened like a book.

2. Toasting almonds

   Toss the almonds into a dry pan over medium heat. Stir constantly until they release a toasted nutty aroma and the skin browns slightly.

3. Stuffing and seasoning

   Slide a warm almond into the center of each date. Press to close. Roll the dates in chili powder and sea salt so the grains stick to the tacky skin.

Chef's tips

• Use Medjool dates if possible, they are fleshier and have thinner skin.
• Do not leave the almonds unattended; they burn in seconds once the pan is hot.

Storage

Store in an airtight container at room temperature for up to 1 week.