Plus it's no cook!

By Shira Bocar
February 04, 2018
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Credit: Shira Bocar

Here's a simple sweet that you can keep on hand for a few weeks. Make a batch and stow them in an airtight container in the fridge, and you're covered the next time a craving for something sweet strikes. Bonus points: you can pop one of these in your mouth faster than it takes to unwrap a candy bar.

INGREDIENT 1: PISTACHIO BUTTER

It's just ground pistachios! Process them in a food processor until creamy, about 5 minutes. Make more than you need for the recipe, as there are many other delicious ways to use it. My favorites: adding a spoonful of pistachio butter to a vinaigrette or drizzling over roasted vegetables.

INGREDIENT 2: SOFT DATES

Specialty dates can be found at Middle Eastern stores, or if you're in luck, a local farmers' market. Naturally sweet with a succulent texture, fully ripe Barhi are my favorite-their flavor reminds me of honey. Good ol' Medjools are also a treat and generally easier to track down. Learn more about the different kinds of dates. Got extra dates? Try this decadent smoothie for breakfast.

INGREDIENT 3: UNSWEETENED COCONUT

Be sure and toast the coconut to get the most flavor and crunch. Toasted coconut is a wonderful topper to keep stored in an airtight container in the pantry. I love it sprinkled on roasted sweet potatoes or on dark chocolate squares (spread with a bit of peanut butter and you've got a tropical peanut butter cup.)

INGREDIENT 4: SALT

Splash out and go for a nice finishing salt, like Maldon. The crunch of the crystals adds a wonderful texture, and the briny, mineral-y flavor balances the sweet dates and the earthy pistachios.

Get the Pistachio-Stuffed Dates with Coconut Recipe

Tune in every Sunday for a new Healthy Appetite video from Shira Bocar.

Watch Shira make these satisfying, healthy sweet treats:

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