Orange-Dusted Baklava Dates
Lisa Roberts Hurd is a Culinary Archaeologist, Chef and NA Sommelier. She is the Founder & CEO of Lisa's 1973 and Instructor at Stanford University’s BeWell Program for faculty & staff.
Lisa has led initiatives with numerous organizations including lululemon, Yelp, Soho House, HeyMama, Constellation Behavioral Health, Brown Harris Stevens, and NYC DOE & United Nations’ Global Leadership Academy.
She has been featured in Cherry Bombe, NASDAQ, The Huffington Post, Clean Plates, The Purist, Erika Lenkert’s Healthy Eating During Pregnancy and many others. Lisa is a graduate of Oxford University, Tufts University, and The French Culinary Institute.
Ingredients
8 to 10 large medjool dates
4 to 6 tablespoons ricotta, cream cheese or Kite Hill almond milk ricotta (for dairy-free)
Try it Savory:
1 tablespoon orange juice
Freshly grated zest of 1/2 orange (about 2 teaspoons)
3 tablespoons coarsely chopped pistachios
Try it Sweet:
Dried hibiscus or rosepetals
Sweet version: ½ cup dark chocolate chips, melted or a drizzle of Chocolate Tahini Sauce
Directions
Make a clean cut to open the date and remove any pits.
In a small bowl, whisk together the ricotta and orange juice.
Stuff each date with a teaspoon of ricotta mixture.
In a small bowl, mix together the pistachios, orange zest and hibiscus.
Savory: skip the chocolate step.
Sweet: melt the chocolate in a double boiler, and lightly drizzle chocolate with a spoon over the dates.
On a plate or platter, arrange the dates. Finish by sprinkling with the chopped pistachios, orange zest and hibiscus.
Enjoy!