Name: Bacon Wrapped Dates Stuffed with Cashew Cheese Recipe [Paleo, Dairy-Free]
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 16 pitted dates (small) (scale up the cashew and coconut oil amounts for larger dates); 8 slices of thinly sliced bacon (cut each slice in half to create 16 shorter slices); 1/2 cup (approx. 60 g) raw cashews, soaked overnight (omit for AIP); 1 Tablespoon (15 ml) coconut oil; 1/2 cup (118 ml) water

Ingredients

16 pitted dates (small) (scale up the cashew and coconut oil amounts for larger dates)
8 slices of thinly sliced bacon (cut each slice in half to create 16 shorter slices)
1/2 cup (approx. 60 g) raw cashews, soaked overnight (omit for AIP)
1 Tablespoon (15 ml) coconut oil
1/2 cup (118 ml) water

Instructions

Place the raw cashews into a bowl of room temperature water so that it covers the cashews, drape a paper towel or tea towel over the bowl to prevent dust settling, and soak overnight.
Preheat oven to 350 F (177 C).
Place the soaked cashews, 1/2 cup fresh water, and coconut oil into a blender and blend until smooth.
Slice each date along one side so that it opens up and fill each date with the cashew ‘cheese’ and close it up. Wrap one of the half-slices of bacon around the date and place on baking tray with sides (as the fat from the bacon tends to run).
Bake for 20 minutes before flipping the bacon-wrapped dates over (with tongs).
Bake for another 10 minutes (i.e. for a total of 30 minutes).