Type what you have

Ingredients

• ✓ date
• peanut butter
• coconut
• cocoa powder
• salt

Instructions

1. 1 Place the dates, peanut butter, coconut, cocoa powder and salt into a food processor. Cover, and blend until smooth, about 4 minutes. The mixture will be very sticky.
2. 2 Press the mixture into a loaf pan lined with waxed paper. Refrigerate for 30 minutes. Remove the chilled mixture from the pan and slice into 6 bars. Wrap each bar in foil and refrigerate until serving.

By WickedCreations

Ingredients

• ✓ date
• water
• vanilla extract
• all-purpose flour
• rolled oat
• brown sugar
• walnut
• salt
• baking soda
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Bring dates and water to a boil in a saucepan over medium heat. Reduce heat; simmer and stir until thick, 3 to 4 minutes. Remove from heat; stir in vanilla extract.
3. 3 Combine oats, flour, brown sugar, walnuts, salt, and baking soda in a large bowl. Add melted butter; mix until blended.
4. 4 Pour 2/3 of the oat mixture into an 8-inch square baking dish, pressing over the bottom and sides. Spread the date mixture over the oats; crumble remaining oat mixture evenly on top. Press down lightly.
5. 5 Bake in the preheated oven until golden, about 25 minutes.

By cherie

Ingredients

• ✓ date
• almond
• walnut
• cranberry
• coconut
• cocoa powder
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Pulse almonds and walnuts together in the bowl of a food processor until chopped. Add dates and cranberries, a little at a time, and continue to chop. Add coconut, cocoa, and vanilla extract. Process to desired consistency.
3. 3 Roll dough into a 2-inch wide log and cut into ten 3/4-inch thick pucks. Place on the prepared baking sheet.
4. 4 Bake in the preheated oven until set, about 10 minutes.

By BoKristensen

Ingredients

• ✓ date
• rolled oat
• carrot
• brown sugar
• cinnamon
• vanilla extract
• raisin
• honey

Instructions

1. 1 Combine oats and carrots in the bowl of a food processor; pulse until blended. Add dates, brown sugar, cinnamon, and vanilla; blend again.
2. 2 Transfer mixture to a bowl and stir in raisins and honey. Roll into 8 balls.

By J-dogcoder

Ingredients

• ✓ date
• all-purpose flour
• white sugar
• baking powder
• salt
• baking soda
• buttermilk
• egg
• butter

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease or line 10 cups of a muffin tin.
2. 2 Whisk flour, sugar, baking powder, salt, and baking soda together in a bowl. Add dates, separating the pieces as you drop them into the flour mixture. Mix to coat.
3. 3 Whisk buttermilk, egg, and butter together in a small bowl. Fold buttermilk mixture into flour mixture until just combined.
4. 4 Spoon batter into prepared muffin tin.
5. 5 Bake in the preheated oven until a toothpick inserted in the largest muffin comes out clean, about 15 minutes.

By Jeannette

Ingredients

• ✓ date
• oat
• all-purpose flour
• brown sugar
• baking soda
• salt
• butter
• apricot
• orange juice
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix oats, flour, 1 cup brown sugar, baking soda, and salt together in a large bowl. Stir in butter until mixture is crumbly.
3. 3 Press a little over half of the crumbly mixture into the bottom of a 10x15-inch baking pan.
4. 4 Bake in the preheated oven until starting to brown, 10 to 15 minutes.
5. 5 Combine remaining 1/2 cup brown sugar, dates, apricots, and orange juice in a saucepan over medium heat. Bring to a boil. Reduce heat; cook and stir until thickened, breaking up any clumps, about 5 minutes. Remove from heat and stir in vanilla extract. Cool filling slightly, about 5 minutes.
6. 6 Drop spoonfuls of warm filling over the crust. Spread evenly with an offset spatula. Sprinkle remaining crumbly mixture evenly over the filling; press gently into the filling.
7. 7 Bake in the preheated oven until top is lightly browned, about 25 minutes. Cut into 1-1/4x2-inch bars with a pastry cutter while still hot. Cool bars in the pan, about 20 minutes.

By Jan Mowbray

Ingredients

• ✓ date
• apple
• sugar
• lemon juice
• salt
• celery
• walnut
• mayonnaise
• heavy cream
• marshmallow

Instructions

1. 1 Place the apples in a medium serving bowl and sprinkle with sugar, lemon juice and salt. Stir in the celery, dates and walnuts. In a separate bowl, whip the cream with an electric mixer until it can hold a peak. Mix in mayonnaise and gently fold into the apple mixture along with the marshmallows. Refrigerate for at least 1 hour before serving.

By Linda

Ingredients

• ✓ date
• all-purpose flour
• baking soda
• salt
• sugar
• brown sugar
• coconut oil
• butter
• persimmon puree
• egg
• vanilla extract
• rolled oat

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Mix flour, baking soda, and salt together in a bowl.
3. 3 Combine white sugar, brown sugar, coconut oil, and butter in a separate bowl; mix until creamy. Beat in persimmon pulp. Add eggs and vanilla extract; beat until well combined, scraping sides of the bowl occasionally.
4. 4 Stir flour mixture into persimmon mixture by hand until thoroughly combined. Add dates and oats; mix dough well.
5. 5 Drop dough by rounded teaspoonfuls onto an ungreased baking sheet, about 2 inches apart.
6. 6 Bake in the preheated oven until golden brown, 10 to 12 minutes. Cool briefly; transfer to a wire rack to cool completely, about 10 minutes.

By Nancy Anne Morris Martin

Ingredients

• ✓ date
• yogurt
• white sugar
• salt
• black pepper
• spinach
• red pepper flakes

Instructions

1. 1 Mix yogurt, sugar, salt, and black pepper together in a bowl. Add spinach and dates; stir to combine. Sprinkle with red pepper flakes.

By RADHIKA GHATAGE

Ingredients

• ✓ date
• chicken
• bacon
• mayonnaise
• pecan
• salt
• black pepper

Instructions

1. 1 Mix chicken, bacon, mayonnaise, dates, and pecans together in a bowl; season with salt and pepper.

By Cheryl Wildman Groves

Ingredients

• ✓ date
• rolled oat
• all-purpose flour
• brown sugar
• baking powder
• baking soda
• ginger
• cinnamon
• salt
• allspice
• walnut
• apricot
• butter
• buttermilk
• egg
• vanilla extract

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a muffin tin or line with paper liners.
2. 2 Spread oats on a rimmed baking sheet and place in the preheating oven until toasted and fragrant, 5 to 8 minutes.
3. 3 Mix toasted oats, flour, brown sugar, baking powder, baking soda, ginger, cinnamon, salt, and allspice in a large bowl. Add walnuts, apricots, and dates.
4. 4 Whisk melted butter, buttermilk, egg, and vanilla extract together in a separate bowl. Pour over the flour mixture and mix briefly until batter is combined. Scoop batter into the prepared pan.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the tin for 5 minutes. Transfer to wire racks to cool.

By LauraF

Ingredients

• ✓ date
• water
• jasmine flower bud
• pomegranate seed
• blueberry
• chia seed
• pomegranate seed
• avocado
• yogurt
• egg
• white wine vinegar
• olive oil
• dijon mustard
• artichoke heart
• swiss cheese
• pea
• red bell pepper
• fava bean
• salt
• brown rice
• water
• coconut oil
• salt
• cinnamon
• flaxseed meal
• cashew

Instructions

1. 1 Combine cashews, dates, flaxseed meal, cinnamon, and 1 pinch salt in a food processor and blend until very well mixed. Add coconut oil and continue to blend until mixture sticks together. Roll into 20 gumball-sized bites and place on a baking tray. Freeze at least 30 minutes. Store cinnamon energy bites in freezer or refrigerator until ready to serve.
2. 2 Bring water, brown rice, and 1 pinch salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer for 8 minutes. Add fava beans, red bell pepper, and peas. Cook until rice is tender, about 6 minutes more. Drain if necessary, but do not rinse. Allow to cool completely, about 30 minutes.
3. 3 Combine cooled cooked rice, Swiss cheese, and artichoke hearts in a bowl. Mix olive oil, mustard, and white wine vinegar together in a small bowl; pour dressing over rice mixture and toss. Transfer to a bento box with the hard-boiled egg.
4. 4 Place yogurt in a separate compartment of the bento box and top with avocado, 2 tablespoons pomegranate seeds, and chia seeds. Add energy bites to another compartment of the bento box. Refrigerate until ready to serve.
5. 5 Combine blueberries, 2 tablespoons pomegranate seeds, and jasmine buds in a portable drink container. Add water. Refrigerate 8 hours to overnight. Serve with the bento box.

By Buckwheat Queen

Ingredients

• ✓ date
• toothpick
• soy sauce
• ginger
• brown sugar
• almond
• bacon

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Soak toothpicks in a bowl of water. Grease a 9x13-inch baking dish.
2. 2 Mix soy sauce and ground ginger together in a bowl. Place brown sugar into a separate bowl. Spread open a pitted date, then stuff it with a smoked almond. Wrap date with half a bacon slice; secure with a toothpick, then dip the bundle in soy sauce mixture, then into brown sugar. Place wrapped dates into the prepared baking dish. If desired, sprinkle a little more brown sugar over the bundles.
3. 3 Bake in the preheated oven until the bacon is brown and crisp, 15 to 25 minutes. Allow to cool for about 15 minutes before serving; serve warm or at room temperature.

By swedishmilk

Ingredients

• ✓ date
• walnut
• all-purpose flour
• sugar
• baking powder
• egg yolk
• egg white

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Grease and flour a 10-inch tube pan.
2. 2 Combine dates, walnuts, flour, sugar, and baking powder in a large bowl. Stir in egg yolks until combined.
3. 3 Beat egg whites in a clean, large glass or metal mixing bowl until stiff peaks form. Fold whites into date mixture until no streaks remain. Spoon into the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

By Allrecipes Member

Ingredients

• ✓ date
• margarine
• water
• baking soda
• self-rising flour
• brown sugar
• walnut
• egg

Instructions

1. 1 Place dates and margarine in a bowl with boiling water and baking soda. Gently mix with a wooden spoon until margarine has melted and dates are plumped up. Let cool to room temperature, at least 30 minutes.
2. 2 Preheat the oven to 325 degrees F (165 degrees C). Line a 2-pound loaf pan with parchment paper.
3. 3 Combine flour, brown sugar, and walnuts in a separate bowl. Add to bowl with the date mixture. Mix well with a wooden spoon. Add egg and mix in. Spoon mixture into the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 75 minutes. Let cool on a wire rack.

By wakeylass

Ingredients

• ✓ date
• butter
• rolled oat
• egg
• white sugar
• vanilla sugar
• baking powder

Instructions

1. 1 Melt 9 tablespoons butter in a small saucepan over low heat; mix in oats. Remove from heat and let cool, about 20 minutes.
2. 2 Mix eggs, sugar, vanilla sugar, and baking powder together in a large bowl; stir in dates-oat mixture.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet with remaining 1 tablespoon butter.
4. 4 Use 2 teaspoons to place little mounds of oat-date mixture 2 inches apart onto the baking sheets.
5. 5 Bake in the preheated oven until lightly browned on the top and bottom, about 20 minutes.

By Barbara Sauermann

Ingredients

• ✓ date
• baking soda
• water
• butter
• white sugar
• egg
• self-rising flour
• brown sugar
• butter
• evaporated milk
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
2. 2 In a small bowl combine the dates and baking soda. Pour enough boiling water over the dates to just cover them.
3. 3 Beat 1/3 cup of butter with white sugar in a bowl with an electric mixer until light and frothy. Beat in eggs and mix well to combine.
4. 4 Add flour and date mixture (including water) to the egg mixture and fold to combine. Pour cake batter into the prepared baking dish.
5. 5 Bake in the preheated oven until a tester comes out clean, 30 to 40 minutes. Let cake cool slightly while you prepare the toffee sauce.
6. 6 To make the toffee sauce: Combine brown sugar, 1/3 cup butter, and evaporated milk in a small saucepan; cook over medium heat and bring to boil. Turn heat down and simmer for 5 minutes, stirring occasionally. Remove from heat and stir in vanilla. Pour toffee sauce over individual servings of warm cake.

By Maree

Ingredients

• ✓ date
• olive oil
• shallot
• garlic
• thyme
• salt
• black pepper
• goat cheese
• basil
• chicken breast
• prosciutto

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spread 1 tablespoon olive oil on a baking sheet; set aside.
2. 2 Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in shallots; cook until translucent, about 3 minutes. Stir in garlic, thyme, salt, and pepper; cook and stir for 2 minutes. Transfer shallot mixture to a bowl. Mix in goat cheese, dates, and basil; stir until well-combined.
3. 3 Cut a 1-inch long slit with a sharp knife into the thick side of each chicken breast. Work your fingers into the slit and expand the slit to form a pocket.
4. 4 With your fingers or a spoon, stuff each chicken breast with about 1/4 cup goat cheese mixture. Wipe off any cheese mixture from the outside of chicken breast. Wrap each breast in a slice of prosciutto so that the pocket opening is covered. Place chicken breasts, seam-sides down, onto the prepared baking sheet.
5. 5 Bake in the preheated oven for 20 minutes. Flip chicken and continue baking until chicken is no longer pink and prosciutto is browned and crisp, about 20 minutes more.

By stefychefy

Ingredients

• ✓ date
• butter
• brown sugar
• milk
• raisin
• currant
• candied mixed fruit peel
• orange
• baking soda
• self-rising flour
• cinnamon
• salt

Instructions

1. 1 Generously grease a pudding mold.
2. 2 In a large saucepan combine butter, sugar, milk, dates, raisins, currants, mixed fruit peel and zest of the orange; bring to a boil. Remove from heat and stir in baking soda. Sift in the flour, cinnamon and salt; mix gently until blended. Pour into prepared pudding mold.
3. 3 Cover with a double layer of greased wax paper and steam for 2 hours.

By Claude

Ingredients

• ✓ date
• water
• butter
• sugar
• egg
• vanilla extract
• all-purpose flour
• baking soda
• baking powder
• salt
• walnut
• coconut
• brown sugar
• butter
• cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Pour boiling water over dates in a small bowl, and let stand until cool.
2. 2 Measure flour, baking powder, soda, salt, and nuts into a small bowl. Stir to mix.
3. 3 Cream 1/4 cup butter and white sugar together in a mixing bowl; beat in egg and vanilla. Add flour mixture to creamed mixture in three parts alternately with date mixture in two parts, beginning and ending with dry mixture. Spread cake batter into prepared pan.
4. 4 Bake in the preheated oven until an inserted wooden pick comes out clean, 30 t0 40 minutes.
5. 5 To make the topping: Mix coconut, brown sugar, 6 tablespoons butter and cream in a small saucepan over medium heat. Boil for three minutes. Spread over warm cake, and brown under broiler.

By Carol

Ingredients

• ✓ date
• egg
• brown sugar
• butter
• apple juice
• molasses
• salt
• baking soda
• cinnamon
• allspice
• clove
• all-purpose flour
• brandy
• currant
• raisin
• almond
• candied mixed citrus peel
• candied cherry

Instructions

1. 1 Gather all ingredients.
2. 2 Combine candied cherries, citrus peel, and almonds in a medium bowl; add raisins, currants, and dates. Pour in brandy; stir to combine. Cover and let sit for 2 hours to overnight.
3. 3 When ready to bake, preheat the oven to 275 degrees F (135 degrees C). Grease a deep 8-inch fruitcake pan, line it with parchment paper, and grease again.
4. 4 Toss brandy-soaked fruit with ½ cup flour in a bowl.
5. 5 Whisk remaining 2 cups flour, cloves, allspice, cinnamon, baking soda, and salt together in a medium bowl.
6. 6 Stir molasses and apple juice together in a separate bowl until combined.
7. 7 Beat butter in a large bowl until light and fluffy; gradually blend in brown sugar and eggs.
8. 8 Add flour mixture in 4 batches, alternating with molasses mixture.
9. 9 Fold in floured fruit. Transfer batter to the prepared pan.
10. 10 Bake in the preheated oven until a toothpick inserted into center of the cake comes out clean, 3 to 3 ½ hours.
11. 11 Remove cake from the pan; peel off parchment paper. Cool cake completely.

By Carol

Ingredients

• ✓ date
• tea
• white sugar
• white sugar
• butter
• egg
• all-purpose flour
• baking powder
• baking soda
• vanilla extract
• instant espresso coffee granules
• white sugar
• sugar
• brown sugar
• brown sugar
• golden syrup
• golden syrup
• butter
• heavy cream
• vanilla extract

Instructions

1. 1 Combine dates and tea in a bowl; set aside to soak for 15 minutes.
2. 2 Preheat the oven to 350 degrees F (180 degrees C). Grease an 8-inch round cake pan and line with parchment paper.
3. 3 Cream 3/4 cups plus 2 tablespoons sugar and butter until light and fluffy. Beat in eggs, one at a time, mixing well after each addition. Sift in flour and baking powder and fold into the mixture.
4. 4 Add baking soda, vanilla, and espresso granules to the date-tea mixture. Add mixture to the batter and stir to produce a loose, soft, dropping consistency. Pour into the prepared pan.
5. 5 Bake in the preheated oven until a skewer inserted in the center comes out clean, 1 to 1 1/2 hours.
6. 6 When pudding is almost finished baking, combine 1/2 cup plus 1 tablespoon sugar, 3/4 cup plus 1 tablespoon brown sugar, 3/4 cup plus 1 tablespoon golden syrup, and butter for the sauce in a heavy saucepan over low heat until melted. Simmer for 5 minutes, then remove from heat. Gradually stir in cream and vanilla. Return to the heat and stir until smooth, 2 to 3 minutes.
7. 7 Remove pudding from the oven. Spoon a little sauce onto each serving plate. Place a portion of pudding on top, then pour over more sauce. Serve remaining sauce on the side.

By Allrecipes Member

Ingredients

• ✓ date
• lemon zest
• milk
• confectioners' sugar
• lemon zest
• orange zest
• almond extract
• water
• blackstrap molasses
• honey
• brown sugar
• egg
• salt
• cardamom
• clove
• baking powder
• ginger
• cinnamon
• all-purpose flour
• apricot
• water
• almond

Instructions

1. 1 Cover almonds with boiling water in a bowl. Let stand for 1 to 2 minutes and drain. Rinse with cold water and drain again. Pat almonds dry and remove skin. Allow almonds to dry on paper towels.
2. 2 Place half the almonds in a food processor; pulse until finely chopped. Add apricots and dates; pulse until fruit is chopped. Reserve remaining 1 cup almonds.
3. 3 Combine flour, cinnamon, ginger, baking powder, cloves, cardamom, and salt in bowl. Beat eggs, brown sugar, honey, molasses, water, almond extract, orange zest, and 1 teaspoon lemon zest in a large bowl with an electric mixer until smooth. Add apricot mixture, blending until evenly distributed. Gradually stir in flour mixture on medium speed until dough comes together. Cover dough with plastic wrap and refrigerate for 8 hours to overnight.
4. 4 Preheat oven to 350 degrees F (175 degrees C).
5. 5 Turn dough onto a lightly floured surface and roll out to about 1/2-inch thick. Cut out cookies with a 2 1/2 to 3-inch diameter cookie cutter. Arrange cookies about 1 inch apart on ungreased baking sheets.
6. 6 Lightly press 3 almonds into each cookie with tips towards the center to create a star pattern.
7. 7 Bake in preheated oven until cookies begin to brown, about 12 minutes. Cool in the pans for 10 minutes before removing to cool on a wire rack.
8. 8 Meanwhile, whisk confectioners' sugar, milk, and 1 teaspoon lemon zest in a bowl until glaze is smooth. Brush warm cookies with glaze and allow cookies to cool completely.

By Shae's Mama

Ingredients

• ✓ date
• egg white
• molasses
• vanilla extract
• bourbon whiskey
• applesauce
• egg yolk
• white sugar
• brown sugar
• butter
• salt
• baking powder
• cocoa powder
• ginger
• allspice
• clove
• nutmeg
• cinnamon
• all-purpose flour
• bourbon whiskey
• orange juice
• almond
• walnut
• raisin
• currant
• green candied cherry
• red candied cherry
• candied pineapple
• candied citron
• orange peel

Instructions

1. 1 On the first day, combine candied orange peel, candied citron, candied pineapple, red and green candied cherries, currants, raisins, walnuts, and almonds. Combine orange juice and 2/3 cup bourbon; pour over fruit and nuts. Stir and then cover tightly. Let fruit marinate in a cool place for a full day, or at least 20 hours.
2. 2 On the second day, line two 9x5-inch loaf pans with parchment paper or aluminum foil and grease the inside with cooking spray. Combine flour, cinnamon, nutmeg, cloves, allspice, ginger, cocoa, baking powder, and salt in a large bowl and stir with a whisk to blend.
3. 3 In a separate large bowl, beat butter, brown sugar, and white sugar until light and fluffy using an electric mixer. Stir in egg yolks until blended and then mix in applesauce, 1/2 cup bourbon, and vanilla until fluffy. Continue stirring, and add flour mixture gradually until well combined. Add molasses and stir to combine. When batter is thoroughly mixed, gently mix in fruit and nut mixture with all of its juices.
4. 4 In a separate bowl, whip egg whites with an electric mixer until they can hold a stiff peak. Fold egg whites into batter. Divide evenly between the prepared pans. Cover loosely with a towel and let batter stand 8 hours to overnight in a cool, dry place.
5. 5 On the third day, preheat the oven to 250 degrees F (120 degrees C). Place a large baking pan on the bottom shelf and pour boiling water into it until almost full. Place a baking sheet on the center shelf and place fruit cakes on the baking sheet.
6. 6 Bake for 2 1/2 hours in the preheated oven. Check water level and refill if needed. Cover cakes with a sheet of parchment paper, taking care not to let it touch the shelf. Continue to bake until a knife or toothpick inserted into the center comes out clean, about 1 hour more. Cool fruitcakes in the pans, and set over a wire rack. Once cool, remove cakes from the pans, and leave the parchment paper on. Sprinkle with more bourbon if desired and wrap in aluminum foil. Place in a tin or other sealed container and let sit 8 hours to overnight before serving.

By Cookin' Canuck

Ingredients

• ✓ date
• almond
• bacon

Instructions

1. 1 Preheat the broiler.
2. 2 Slit dates. Place one almond inside each date. Wrap dates with bacon, using toothpicks to hold them together.
3. 3 Broil 10 minutes, or until bacon is evenly brown and crisp.

By CINNTX

Ingredients

• ✓ date
• blue cheese
• bacon

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Slice dates in half and open them up. Pinch off pieces of blue cheese and place them into the center of dates; press date halves together to close. Wrap each date with a half-slice of bacon and secure with a toothpick. Arrange in a baking dish or on a baking sheet with sides to catch any grease.
3. 3 Bake in the preheated oven until bacon is crisp, 30 to 40 minutes. Turn dates over after the first 20 minutes for even cooking.

By WINEANDCHEESE

Ingredients

• ✓ date
• bacon
• almond

Instructions

1. 1 Place the air fryer close to an exhaust fan and preheat to 285 degrees F (140 degrees C).
2. 2 Place bacon onto a cutting board and slice in half crosswise. Stuff each date with 1 almond and wrap with 1/2 slice of bacon. Place the bacon-wrapped dates into the basket of the air fryer, end side down, not touching.
3. 3 Air fry until fat has been rendered, 10 to 11 minutes. Remove to a paper towel-lined plate to drain. Serve warm.

By Bren

Ingredients

• ✓ date
• blue cheese
• bacon
• toothpick

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Stuff each date with 1/2 to 1 teaspoon of blue cheese and wrap date with half a slice of bacon; secure with a toothpick. Arrange on the baking sheet.
3. 3 Bake in the preheated oven until bacon is crispy, 15 to 20 minutes.

By Lydia68

Ingredients

• ✓ date
• raisin
• orange
• white sugar
• orange juice

Instructions

1. 1 Cut orange into sections, and remove the seeds. Grind the sections, peels and all.
2. 2 Combine dates, raisins, and ground orange in a medium saucepan: stir well. Stir in sugar and orange juice. Cook over medium heat, stirring constantly, until mixture is thickened.
3. 3 Spread hot filling between layers or on top of cake.

By barbara

Ingredients

• ✓ date
• almond
• creme fraiche
• almond

Instructions

1. 1 Stuff each date with 1 whole toasted almond and arrange on a serving platter. Spoon a little bit of creme fraiche over each date and sprinkle with chopped almonds.

By Afiyet_olson