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· 10 Medjool dates
· 2-3 tbsp vegan cream cheese
· 10 pecan nuts, toasted
· 1 sundried tomato, finely diced
· 2-3 fresh basil leaves, chopped
Instructions:
Cut the dates open lengthwise and remove the pits. Arrange them in a single layer on a large plate.
In a small bowl, mix vegan cream cheese with sundried tomatoes and chopped basil until well combined.
Using a teaspoon, fill all dates with the savory cream cheese mixture. Stuff a pecan nut into the creamy filling for a pretty finish. Refrigerate the stuffed dates for an hour before serving.
*Notes
You could also use unsweetened vegan yogurt or vegan ricotta instead of cream cheese.
Feel free to use any herbs of your choice instead of basil.
Recipe and image courtesy of Nutriciously
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