Medjool Dates with Rosewater Cashew Cream

Medjool Dates with Rosewater Cashew CreamWM

Medjool Dates with Rosewater Cashew Cream



12 medjool dates

Soaking water

1 cup of raw organic cashews

2 tablespoons of pure maple syrup

Pinch of salt

An extra ΒΌ cup of water

Rosewater to taste

A few drops of beetroot juice or natural red food colouring



Soak the cashews for a few hours, in enough water so that they are covered. Then drain and discard the soaking water.

Cut a thin slice lengthways, along each date and carefully remove the seed.

To make the cashew cream, blend all the remaining ingredients in a high powered blender until everything is smooth and creamy. Stop and scrape down the sides of the blender to ensure you blitz any lumps.

Pipe equal amounts of the cashew cream into the dates. For a firmer result, refrigerate the cream for an hour or so before piping it.

Serve as a dessert, along with coffee or mint tea.


Yields: 12

Time: 10 minutes

Notes: A high powered blender, built for processing nuts, is the key to this recipe and will provide the creamiest result with no lumps.

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