Name: Creamy Bacon-Wrapped Dates
Ingredients: FOR THE FILLING:; 1 cup/110 g raw, whole cashews; filtered water for soaking; ⅓ cup/80 ml water; 1 heaping tbsp/20 g of nutritional yeast from non-GMO beets; 2 tbsp/6 g chives, chopped; 6 large basil leaves, chopped; ¼ cup/10 g fresh parsley; 1 clove garlic; 1 tbsp/15 ml fresh lemon juice; ¼ tsp lemon zest; ¼ tsp pepper; ½ tsp sea salt; 10 pieces of bacon, cut in half; 20 Medjool dates, slit, seeds removed

Ingredients

Scale

FOR THE FILLING:
1 cup/110 g raw, whole cashews
filtered water for soaking
⅓ cup/80 ml water
1 heaping tbsp/20 g of nutritional yeast from non-GMO beets
2 tbsp/6 g chives, chopped
6 large basil leaves, chopped
¼ cup/10 g fresh parsley
1 clove garlic
1 tbsp/15 ml fresh lemon juice
¼ tsp lemon zest
¼ tsp pepper
½ tsp sea salt
10 pieces of bacon, cut in half
20 Medjool dates, slit, seeds removed

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Instructions

Directions:
Place the cashews in a bowl and cover them with filtered water. Allow them to soak for 5 to 6 hours.
Preheat oven to 400°F/204°C.
Remove the cashews from the water, rinse them and place them in a food processor. Add ⅓ cup/ 80 ml filtered water and pulse until cashews are creamy, about 2 minutes.
Add the rest of the filling ingredients (yeast, chives, basil, parsley, garlic,lemon juice, lemon zest, pepper) and pulse until they are well combined,about 1 more minute. Adjust salt to taste.
Fill dates with cashew filling.
Securely wrap each date in a half-piece of bacon. Arrange dates on a wire rack and set on a baking sheet. Bake for 15 minutes or until bacon is cooked through.
Serve warm.