Cashew Butter Dates
Instructions. Lightly heat the Medjool dates in a microwave oven for 10 - 15 seconds and mash it up with your fingers into a smooth paste. Coarsely powder the nuts in a mixer and add it to the dates paste. Mix well. Divide the mixture into small portions and roll them into the small balls.
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Combine cashew nuts, apricots, coconut, and dates in a food processor bowl and pulse the mixture until crumbly. Add citrus zest, spices, and salt. Pulse to combine ingredients well. Then process until the mixture starts to stick together and pulls away from the sides of the food processor bowl. Shape dough into ~ 20 1-inch apricot energy balls.
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Step 2. Add the 2 remaining tablespoon oil, chicken and cashews, and stir fry until it starts to brown, 4 to 5 minutes (turn down the heat if the cashews are browning too quickly). Add the rice wine, soy sauce and dates; simmer until the sauce reduces to a syrupy consistency and the chicken cooks through, 5 to 7 minutes. Step 3.
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Add coconut, cashews, vanilla and salt and process until well blended and fine. Add almond butter and process until mixture starts forming a ball and easily clumps together when pinched. Use a 1 TBS measuring spoon or cookie scoop to roll the mixture into balls.
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Preheat oven to 350°F. Rinse and drain well the cashew nuts. Place the cashew nuts, lemon juice, garlic powder and onion powder in a high powder blender and blend until smooth. Season with salt to taste. Stuff the dates with the cashew nut mixture. Wrap each date with one piece of bacon and secure it with a toothpick.
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1/3 cup roasted unsalted cashews (if nut-free, sub seed of choice, such as hemp or sunflower // raw cashews are also fine // if your nuts are salted, add less salt to the mixture) 1/4 cup desiccated or shredded unsweetened coconut (or sub half the amount in coconut flour and work your way up for more of a cake bite texture) 1/4 tsp sea salt.
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Assemble the pitted dates on a large sheet pan and stuff with the goat cheese and walnuts (hold the honey for now). Bake for 5 to 10 minutes, or until the dates have softened and warmed through and the cheese has gained some color. Remove from the oven and finish with honey and pepper flakes. Serve immediately.
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Slice open one side of the date, removing the pit. With a spoon, fill the inside of the date with about half a tablespoon of nut butter. Be careful - too much nut butter will make a huge mess, and will make the dates extremely rich. Once all of the dates are filled, arrange them on a plate and sprinkle sparingly with a flavorful sea salt.
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Preheat the oven to 170ºC. Lightly grease the cake pan with butter and line the base and sides with baking paper, extending the paper 2cm above the pan edges. Sieve together flour, baking powder, baking soda, salt, and ground spices. Place the sugar and eggs in a large bowl and beat until frothy for about 5 minutes.
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DATE AND CASHEW NUT BARFI Makes about 20 pieces For the Date filling: 18-20 dates (about 200g), remove the seeds 15-20 almonds, lightly roasted and roughly chopped 15-20 pistachios lightly roasted and roughly chopped ¼ cup cashew nut powder 2 tbsp rose water ½ tsp cardamom powder ½ tsp ginger powder 1 tsp ghee or unsalted butter For the.
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Cashew and Coconut Date Balls are a great little grab-n-go snack to have in the fridge. Combine raw cashews with sticky dates, throw in some brown rice puffs for a bit of crunch, some coconut for texture, and you have a satisfying little snack that comes together in a jiffy. Make it fun and get the kids together to help whip them up.
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Soak the cashew nuts and dates in spring water for at least three hours to soften for blending (you can actually skip this step if you have a high powered blender). Drain off the water. Pop the cashews and dates into a blender. Add the vanilla extract. Add the 500ml of water. Blend for about 90 seconds, until everything has blended in nicely.
FileCashew nuts.JPG
175g chopped dates. 50g (¼ cup) cashew nuts chopped. Instructions. Preheat oven to 400°F (200°C). Line a 12-hole, medium, muffin tin (pan) with paper cases. Soak dates in orange juice 1 hour in advance. Sift the flour and baking powder into a bowl and stir in the sugar and orange zest. Make a well in the centre.
Cashew nuts Free Stock Image
Place the soaked dates in a food processor bowl along with oats, cashews, vanilla extract, almond butter, maple syrup, cinnamon, and salt. Blend on high speed until it turns into a sticky paste with some bits and pieces of nuts. Press the date mixture in a single layer onto the prepared pan using a silicone spatula.
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Instructions. Prepare cashews & dates - In a bowl add cashews and pitted dates. Cover with hot water and let sit for at least 30 minutes and up to 2 hours. Drain well. Blend - Add soaked cashews and dates to a high power blender with milk and salt and blend until smooth and creamy.
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Start by soaking your dates in hot water for at least 20 minutes to soften them. Pit them and set aside. In a food processor / high speed blender, blend together rolled oats and cashews until fine powder forms. Place in the rest of the ingredients, including the dates together with 2 tablespoons of water and blend until smooth.