Sweet and Savory Pistachio-Stuffed Dates

Makes 14 dates,  serving size: 2 dates Calories: 200, fat: 6 g (saturated: 2 g, unsaturated: 4 g), sodium: 167 mg, carbohydrates: 38 g, protein: 2 g, fiber: 5 g, sugar: 32 g

These dates are a lovely addition to a cheese plate, on a desert tray or as a snack. Store dates in an airtight container in the fridge for up to one week.

Ingredients

• 1/2 cup unsalted shelled pistachios
  1 tablespoon extra-virgin olive oil

• 1 tablespoon tahini

• 1 teaspoon lemon zest

• ½ teaspoon cinnamon

• Pinch of cayenne (optional)

• 3 tablespoons unsweetened shredded coconut, divided

• 14 Medjool dates, pitted

• 1/2 teaspoon flakey sea salt

Directions:

In a food processor combine the pistachios, olive oil, tahini, lemon zest, cinnamon, cayenne (if using), and 1½ tablespoons shredded coconut. Process until a thick paste is formed, scraping down the sides as necessary, about 2 minutes.  Add a teaspoon or 2 of water if the paste is too crumbly.

Stuff each date with a bit of the mixture, and then top with a sprinkle of shredded coconut and coarse sea salt