Snack · 20 min · moroccan

Walnut-Stuffed Dates

A Moroccan snack built around dates and walnuts — on the table in 20 minutes. It is weeknight cooking that still hits your targets — 4 grams of protein per serving. Naturally vegan and vegetarian, it scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 18 Dates
• 0.75 cup Walnuts
• 1 tsp Orange blossom water
• 0.5 tsp Cinnamon

Steps

1. Choose large, soft Medjool dates — they should yield gently when squeezed. Slit each lengthwise and remove the pit, keeping the date intact.
2. Toss the walnut halves with the orange blossom water and cinnamon until fragrant and lightly coated.
3. Stuff a walnut half (or two, for large dates) into each date, pressing the sides closed around it.
4. Arrange cut-side up on a platter. They should look plump and generous, not overstuffed.
5. Chill 15 minutes to firm up, or serve at room temperature.
6. Serve with mint tea as the traditional sweet ending — or the traditional sweet beginning. Dates and walnuts need no improvement, only presentation.

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