Cheddar Dates - AKA the Best Appetizer You'll Ever Eat
My friend made these for us on Thanksgiving. We had a mostly paleo meal, and having no terrible adverse reactions to gluten or dairy, I partook. These were incredible. After asking her what was in these little bites of deliciousness, I immediately began brainstorming how I would "paleofy" these.
The task seemed hard, but it was oh-so-simple. After I gathered the ingredients for these (JUST 8!) I measured and scooped until the dough felt right, then I went to town. Trust me on these — if you can handle a little grass fed cheese, these cheddar crust pecan stuffed date bites will be a hit at your New Years Party.
To make these, you will need:
(makes about 10 dates)
10 pitted dates, I used deglet, smaller
Pecans, or almonds
1 cup Otto's Cassava Flour (or a paleo flour that works like white flour)
1 cup finely shredded grass-fed cheese
1/4 cup ghee
1/4 cup water
fat pinch of Real Salt
Rosemary (about 1 tbsp)
Preheat oven to 400.
Stuff the dates with pecan pieces or an almond.
In a large bowl, mix cheese and flour until well combined. Mix in rosemary and salt. One tablespoon at a time, add in ghee and water. This should create a crumbly dough. If it is too dry, add another tbsp of ghee. If you can pick up a handful of it and make a dough ball that feels moist enough to work with, you're good!
Pick up the dough by the small handful, flatten it out, place a stuffed date in the middle, then wrap it, making sure to cover and seal all ends, and pinch off any extra. Roll between your hands to smooth. Repeat with each date.
Bake on a sheet of parchment paper for 20 minutes at 400, flipping halfway through.
Enjoy (and try to tell me these aren't the best thing you've ever had!!!) These are best served warm.