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- Pumpkin Spice Cream Cheese Stuffed Dates
-
- 1 lb Medjool Dates
- 2 ounces cream cheese (vegan if desired), softened
- 1 tablespoon brown sugar
- 1/4 cup canned pumpkin
- 1 teaspoon pumpkin pie spice
- Splash of vanilla extract
- 20 pecan halves
- Directions
- Make sure that all of the dates are pitted. Mix together all of the ingredients until fully combined. Stuff the dates with the cream cheese and the pecans, one in each date. Serve and enjoy!
- Provided by:
- Natural Delights, Food With Feeling
Where You Can Buy Ingredients:
| Farmers |
|---|
|
Bard Date Company (Powered by Peanut Patch)
Yuma, AZ, 85364 View details |
|
Sheep Springs Sheep Co dba Dobson Family Farm Inc.
Marc Pedersen Chandler, AZ, 85248View details |
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Chocolate Peanut Butter Fudge
Spray a 9”x9” baking pan with cooking spray. Line the pan on the bottom and sides with parchment paper, pressing it into the oil. Set aside.
Place dates, peanut butter, vanilla, cocoa powder, and espresso powder in the bowl of a food processor. Blitz for 2-3 minutes or until smooth. Spread the mixture into the lined pan evenly.
Place chocolate in a heatproof bowl over a small saucepan of simmering water to melt, stirring occasionally. Pour the melted chocolate over the fudge mixture and spread evenly. Sprinkle the top with chopped peanuts. Place the fudge in the refrigerator to firm (at least one hour) before cutting and serving. For best results, cut with a hot knife.
Store in an airtight container in the refrigerator.
