Tiramisu Stuffed Dates
Tiramisu stuffed dates combine the delicious sweetness of Medjool dates with whipped cream, cacao, and a shot of espresso.
To craft these, I’ve used Byron Bay Coffee Company beans; grown and roasted with organic practices, and importantly, mycotoxin free.
This means you can enjoy coffee without the detrimental health outcomes of mould-derived compounds that can impact energy, focus, and overall wellbeing.
Medjool dates paired with organic cream provides nourishing fats that buffer the glycaemic response and enhance fat-soluble nutrient absorption.
The espresso contributes gorgeous polyphenols, supporting antioxidant activity.
You can source Byron Bay Coffee Company beans through Part & Parcel; use code ALICIA20 for $20 off your order.
Ingredients
12 large Medjool dates, pitted
½ cup 100% organic cream
1 tbsp pure maple syrup
2 shots of freshly brewed espresso (we love Byron Bay Coffee Company)
Cacao powder, for dusting
Method
Slice the dates lengthways and remove the pits, keeping the dates intact to form a pocket.
Place them in a shallow dish and pour the espresso over the top. Allow to soak for 20–30 minutes, turning occasionally so they absorb the coffee evenly.
In a small bowl, whip the cream lightly with the maple syrup until soft peaks form.
Drain the dates gently and pat dry if needed. Spoon or pipe the cream into each date cavity.
Dust generously with cacao powder and enjoy.
Alternatively, chill for 15–30 minutes before serving to allow the flavours to deepen.
