Strawberry Rose Cream Dates
A delightfully sweet dessert or snack – perfect for special occasions!
Servings Prep Time
12servings 40 minutes
Passive Time
3 hours
Servings Prep Time
12servings 40 minutes
Passive Time
3 hours
Ingredients
Instructions
To prepare the dates:
  1. 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.
To prepare the cream filleng:
  1. Soak the cashews in advance for 3 hours. This is not optional.
  2. 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.
  3. 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.)
  4. 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.
To top the dates:
  1. 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.
  2. Eat right away! Will keep in the fridge for 2 to 3 days.
Recipe Notes

I hope you enjoy this recipe! Leave any feedback in comments below. Also, share your comments on Instagram: @key_lime_coconut or on Twitter: @keylime_coconut.
We love seeing the hashtag #keylimecoconutblog when you try our recipes.

Share this: