Eosinophilic Esophagitis Friendly Blueberry-Lemon Stuffed Dates
Total time30 min
Prep time15 min
Cook time0 min
4.7(9)
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Learn more →Ingredients
4 servings
- 12 medjool dates
For the filling
- ½ cup coconut cream, chilled
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest, finely grated
- 1 tsp raw honey
- ¼ tsp vanilla powder
For topping
- ½ cup fresh blueberries
- 1 tsp lemon zest, finely grated, for garnish (optional)
Instructions
- 1
Using a small knife, slice each date lengthwise along one side and remove the pit, opening the date into a pocket without splitting it in half. Arrange the opened dates on a small plate or tray.
- 2
In a small mixing bowl, stir together the chilled coconut cream, lemon juice, lemon zest, honey, and vanilla powder until smooth and well combined.
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