Stuffed Dates
Dates are delicious, nutritious, and can naturally prepare your body for birth – what’s not to love!
Stuffed Dates
We love dates for so many reasons – they’re filled with fiber, iron, potassium, magnesium, and B vitamins, and as one of the sweetest fruits, they are the perfect substitute to refined sugar. They’ve also been shown to make the first stage of labor easier and the cervix softer and more dilated when you consume six dates per day for 4 weeks leading up to birth.
Stuffed Dates
Yield: 12
Ingredients
- 1 cup ricotta cheese
- 1/2 tablespoon dried italian herbs
- 12 pitted Medjool dates
- 1 teaspoon truffle oil
- Smoked Maldon sea salt to taste
Notes
Kid Tip:
Let your child dump the dried herbs, mix them with the cheese, and arrange the dates on the baking sheet.
Opt for a thin layer of nut butter, rather than globs, for kids under 4 years old
Other combos we love:
- Dates stuffed with peanut butter.
- Dates stuffed with fontina cheese + basil.
- Dates stuffed with peanut butter + raspberry chia pudding.
- Dates stuffed with Boursin cheese + sundried tomatoes + basil.
- Dates stuffed with peanut butter pretzel.
Instructions
- Preheat the over to 350 degrees.
- Mix dried herbs into Ricotta cheese.
- Stuff into pitted dates.
- Arrange on a baking sheet and and drizzle with truffle oil.
- Bake at 350 for 15 minutes and then garnish with smoked sea salt and serve.
