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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Experience the delicious combination of Medjool dates and pistachio marzipan. This dessert is perfectly portioned, satisfying your sweet tooth while keeping it gluten-free and dairy-free.
1 Put the pistachios and caster sugar in a food processor and pulse to a fine breadcrumb texture. Add the honey, lemon juice and rose water, if using, and pulse just to combine to make a marzipan (don’t over-process, or the mixture will turn greasy and become nut butter). Tip on to a clean surface and pat a few times to mould into a ball.
2 Use a sharp knife to slice open the dates along one side, without cutting right through. Remove the stones.
3 Divide the marzipan into 20 pieces and mould each into a stone-size shape. If the mixture is too sticky to handle, use a little icing sugar to dust your hands and the work surface. Insert the marzipan into the dates and press gently to encase. Store in an airtight container for up to 2 weeks.
To serve, drizzle with runny honey and sprinkle with pomegranate seeds, if using.
Calories 47 cal
Kilojoules 197 kJ
Total fat 1.7 g
Saturated fat 0.2 g
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