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Pistachio Cookie Dough Dates

Pistachio Cookie Dough Dates

Not to be dramatic, but these were supposed to last all week and somehow they’re gone.
I keep them in the fridge for my healthish little sweet moment and they taste like cookie dough but better because pistachio and chocolate together are unreal.
Fair warning once you make them, everyone in your house will be asking for more every week.
 
 
Serves: about 12 dates
Prep Time: 15 minutes
Chill Time: 20 minutes
Total Time: 35 minutes

  • INGREDIENTS

    12 oz Medjool dates, pitted

    1½ cups Almond flour

    ¼ cup Pistachio cream, plus 1 tbsp more if needed (any runny, smooth nut butter works)

    ¼ cup Maple syrup, plus 1 to 2 tbsps more if the dough feels dry

    Pinch of Flaky salt

    1 tsp Vanilla bean paste

    1 tsp Coconut oil

    Crushed unsalted pistachios

  • INSTRUCTIONS

    1. Mix almond flour, pistachio cream, vanilla, salt, and maple syrup until you get a soft, sticky cookie dough texture. If it looks crumbly, add maple syrup or pistachio cream 1 tablespoon at a time
    2. Stuff each date with the dough. Dip in melted chocolate, sprinkle with pistachios, and place on a parchment lined plate
    3. Set in the freezer for 20 minutes

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