Episode 13, Season 2 of Healthy Gourmet.
Cut dates in half and remove pit.
Place cut-side up on a plate and squeeze ends to shape like a boat.
To make the stuffing, mix spices and tiger nuts into pumpkin seed butter and then place into a plastic bag.
Cut the tip off the corner of the bag and use to pipe into each date half.
As a topping, press pecans, and almonds into the center of each date boat.
Place a raspberry on one end of the date. Fold each gingko leaf in half and pierce with a toothpick. T
Hen insert into the filling to create a sail for each date “boat”.
Calories: 75 cal
Fat: 3.74 g
Sodium: 7 mg
Carbohydrates: 10.64 g
Fiber: 1.64 g
Protein: 1.12 g
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