Paleo Bacon Wrapped Dates
This recipe is by Louise Hendon, co-founder of Paleo Flourish Magazine. Paleo Flourish Magazine is a great source for paleo recipes like these bacon-wrapped dates stuffed with cashew cheese. Cashew “cheese” is made from ground cashews, so this recipe is great for those who are lactose intolerant and it’s also gluten-free. If you’re expecting party guests or have family members who can’t eat dairy, this is a delicious option to serve during the holidays. For Thanksgiving, Christmas or New Year’s Eve, make a double batch of this appetizer because they’re going to go fast. Follow Paleo Flourish Magazine on Twitter, Facebook, Pinterest and Instagram for more paleo recipes.
- 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
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, ½ 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).
From the world of sweet, sweet bacon.