Pistachio Stuffed Dates

Ingredients:

For the pistachio butter (makes extra):

• 1 cup pistachios (160 g)
• 2 - 4 tbsp melted coconut oil (30-60 ml)
• 1/2 cup Organic Puffed Quinoa Cereal (20 g)

For the dates:

• 8-12 Medjool dates (about 160-240 g, depending on size)
• 1/3 cup pistachio butter (80 ml)
• 1/3 cup dark chocolate chips (55 g)
• Handful of crushed pistachios (about 20-30 g)
• Flaky sea salt to taste

Directions:

1. Open each date, remove the pit, and lay flat on a parchment-lined tray.
2. Press down with a glass to flatten to your desired thinness.
3. Make the pistachio butter: blend pistachios and melted coconut oil until smooth, then mix in the puffed quinoa.
4. Spoon the quinoa pistachio butter onto each smashed date.
5. Melt the dark chocolate and drizzle on top.
6. Sprinkle with flaky sea salt and crushed pistachios.
7. Chill in the fridge until set and enjoy!