1 lb. dates
1 c. almonds, blanched
1/4 c. Cinnamon Sugar
1 1/2 Tbsp. Honeybell Orange White Balsamic
1 Tbsp. Butter Olive Oil
Saltwest Chocolate Caramel Sea Salt (optional)
Walnut pieces, for garnish
Process the almonds, and cinnamon sugar in a food processor until the almonds are a powdery mixture which is moist enough to pack. Add the Butter Olive Oil and Honeybell Orange White Balsamic and continue processing until a smooth paste forms around the blade. Remove the paste from the processor. Roll small cylinders of almond paste the same length as your dates, but only about 1/3 the diameter. Take a date, make a vertical cut deep enough to remove the pit, but not so deep as to cut the date in half. Discard the pit, insert a cylinder of almond paste, and press the sides of the date firmly around the paste, while leaving a portion of paste exposed. Repeat with the remaining dates and almond paste.
Chef's Note: Store the stuffed dates in an airtight container in the fridge. Bring them to room temperature before serving.
*Tested in Moroccan Cooking Class
