Strawberry rose cream dates are absolutely delightful – sweet and natural desserts good for all occasions. They are pretty on the table, too!
Medjool dates are easy to find in most grocery stores these days, and are easy to prepare. For this recipe, simply slice them down the middle and remove the pits. Pipe in the cream filling, top with some chocolate, and they’re ready to eat!
Some dates, after aging for a while, might become too hard to bite through easily. In that case, you can soak them in water for 1 to 2 hours. Once they are the softness you desire, drain the water, dry them and use them as the recipe calls for. The soaking does not dilute the sweetness of the dates at all.
To make the cream filling, first soak the cashews in water for 3 hours. This step is not optional. I have tried to shortcut this step in other recipes and the cashews will not be soft enough to blend smoothly and become creamy.
Once you have soaked and drained the cashews, add them (along with all the other cream ingredients) to a high speed blender or food processor. Blend until the filler is perfectly smooth and all cashew bits are gone.
You can use any type of maple syrup, but I use Strawberry Rose Infused Runamok maple syrup. I especially like this brand of syrup because it’s organic. The strawberry rose flavor is balanced perfectly. I love it in this recipe, because it’s a sweet floral flavor that is actually good (says the person who isn’t really into edible flowers)! If you can get some of this syrup, I highly recommend it. If you are using plain maple syrup, I recommend starting with 3 tablespoons of syrup and tasting the cream filling, then adding syrup and blending to taste.
For special occasions, any vegan food coloring can be lightly added to the cream. Perfect for birthdays, Mother’s Day, or a gender reveal.
Once you have assembled the dates and filled with the cream, use a vegan chocolate bar and a spice grater to create a chocolate powder over the top. You can also melt chocolate chips or other vegan chocolate, let it cool slightly, and lightly drizzle the melted chocolate over tops of the dates and cream.
| Prep Time | 40 minutes |
| Passive Time | 3 hours |
| Servings |
servings
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- 12 medjool dates
- 1 cup raw organic cashews soaked in water for 3 hours
- 4 tablespoons Strawberry Rose Infused Runamok Maple Syrup or more to taste, or any maple syrup of choice
- 3 tablespoons water
- vegan chocolate bar or melted vegan chocolate
Ingredients
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- Slice each date lengthwise across the top, down to the pit, leaving the bottom half of the dates still connected. Split open each date and remove the pit. Open each date as wide as you can to get them to remain open. Set aside.
- Soak the cashews in advance for 3 hours. This is not optional.
- Once the cashews have soaked, add them to a high speed blender or food processor. Add 4 to 5 tablespoons of the Strawberry Rose Infused Runamok Maple Syrup and 3 tablespoons of water.
- Blend until smooth, with no granulation left from the cashews. Refrigerate filling for at least 30 minutes. (I refrigerated mine overnight and the consistency wasn't altered in any way.)
- Using a piping bag, or a sandwich baggy with 1/4 inch snipped off of one corner with scissors, pipe the filling into the dates.
- Using a vegan chocolate candy bar, grate it using a spice grate to make chocolate powder over the tops of the dates. You can also microwave vegan chocolate chips or other vegan chocolate in the microwave. Let cool slightly and drizzle lightly over the tops of the dates. If using melted chocolate, you might want to pop the dates into the fridge for a few minutes to let the chocolate harden.
- Eat right away! Will keep in the fridge for 2 to 3 days.
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