Ingredients
- 1/2 cup salted shelled pistachios
- 12-16 Medjool dates
- Optional toppings: crushed pistachios, unsweetened coconut flakes
Preparation
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Add the pistachios to a food processor and pulse until you’ve created the texture of a paste, but not quite a nut butter.
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With a knife, slice straight through the top of each date, carefully removing the pit, and have enough room to stuff the date with paste.
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Spoon enough of the pistachio mixture into each date so that it is filled.
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Press toppings into the pistachio mixture if using
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Serve or store in the refrigerator in an air-tight container for 7-10 days.
