Pistachio Coconut Stuffed Dates

Pistachio Coconut Stuffed Dates

Ingredients

  1. 1/2 cup shelled pistachios (salted or unsalted)
  2. 1/4 cup unsweetened flaked coconut
  3. 2 tbs. water
  4. Pinch of cinnamon
  5. 16 aseel dates, pitted

Direction

  1. In the bowl of a food processor, add pistachios, coconut, water and cinnamon. Pulse until it forms a thick paste (about 2-3 minutes), scraping down the sides when necessary.
  2. Divide the mixture and stuff into the dates, using about 1 teaspoon per date.
  3. Serve immediately or store in airtight container in fridge for about a week.