SERVES 10 (2 PER PERSON)
I usually prep these, stage them in the oven and turn the oven on as soon as the first dinner guests arrive. Greeting guests with warm, gooey cashew cream, crunchy bacon and sweet dates always impresses them. These are usually gone within minutes!
INGREDIENTS
FOR THE FILLING:
1 cup/110 g raw, whole cashews filtered water for soaking
1/3 cup/80 ml water
1 heaping tbsp/20 g of nutritional yeast from non-GMO beets
2 tbsp/6 g chives, chopped
6 large basil leaves, chopped
¼ cup/10 g fresh parsley
1 clove garlic
1 tbsp/15 ml fresh lemon juice
¼ tsp lemon zest
¼ tsp pepper
½ tsp sea salt
10 pieces of bacon, cut in half
20 Medjool dates, slit, seeds removed
COOKING INSTRUCTIONS
Place the cashews in a bowl and cover them with filtered water. Allow them to soak for 5 to 6 hours. Preheat oven to 400°F/204°C. Remove the cashews from the water, rinse them and place them in a food processor. Add ⅓ cup/80 ml filtered water and pulse until cashews are creamy, about 2 minutes. Add the rest of the filling ingredients (yeast, chives, basil, parsley, garlic, lemon juice, lemon zest, pepper) and pulse until they are well combined, about 1 more minute. Adjust salt to taste. Fill dates with cashew filling. Securely wrap each date in a half-piece of bacon. Arrange dates on a wire rack and set on a baking sheet. Bake for 15 minutes or until bacon is cooked through. Serve warm.
