sovegan.com
Stuffed Dates With Pumpkin Seed Butter
Creamy homemade pumpkin seed butter, naturally sweet Medjool dates and a scattering of pistachios. These make for a brilliant snack or a simple dessert that feels a little bit special, with 1.5mg of iron per date. Store the leftover pumpkin seed butter in an airtight container and in the fridge.
Ingredients
Ingredient
- pumpkin seeds
- neutral oil
- pinch of salt
- Medjool dates
- pistachios, roughly chopped
Method
- 1
Preheat the oven to 160°C fan / 180°C / 350°F.
- 2
Spread the pumpkin seeds onto a baking tray and toast for 15-20 minutes until lightly golden. Leave to cool completely.
- 3
Transfer the cooled seeds to a food processor and process for 15-20 minutes, scraping down the sides regularly, until smooth and creamy. Add the neutral oil and a pinch of salt and process again briefly to combine.
- 4
Slice each date open lengthways and remove the stone. Spoon a heaped teaspoons of pumpkin seed butter into each date. Store the leftover butter in a sealed jar in the fridge for up to 2 weeks.
- 5
Scatter the chopped pistachios over the top and serve.
Unlock this recipe and 700+ more
crafted by Roxy + Ben
New recipes every week. One membership for web and app.
Cancel anytime.
Already a member?