Joyful Belly where I got the idea for this recipe. Instead of crystallized ginger from the original recipe I made something like ginger jam so that the filling is firmer and stuffed dates can last for days. Here is more explanation from the original recipe: “Fall is the time of year to sweeten the blood. Dates and almonds nourish the blood plasma carrying sugars, fats, and proteins to nourish all cells, essential for helping the body prepare for colder days ahead. Dates and almonds, like most nourishing foods, are heavier to digest and should be paired with spices like ginger to stimulate the stomach and circulation.”
If you like healthy and healing foods, make a note of this recipe as a healthier alternative to Christmas cookies.
3 tablespoons of almonds (25 almonds)
3 tablespoons peeled and chopped fresh ginger
2 tablespoons brown sugar
1 tablespoon water
Cut dates from one side lengthwise to remove stone and to prepare pocket into which you will put filling.
Peel the ginger and chop into small cubes. Chop almonds.
In a small bowl boil ginger, sugar and water. Simmer for about 5 minutes until the liquid becomes a thick syrup.
While the mixture is still hot, add almonds and stir well.
Stuff dates with mixture. Stuffed dates will be a little firmer when filling cools completely.