This recipe is an idea I came up with last January for an appetizer/snack, but never actually tried executing…until now! Good thing, they are pretty fantastic!
Whole30 prosciutto wrapped stuffed dates
Ingredients:
8oz dried pitted dates (if you can get any from the UAE I’m jealous – those are the best)
1 cup raw macadamia nuts, unsalted
1/2 tsp. Himalayan sea salt
1/2 tbl. lemon juice
1/4 cup water
16oz prosciutto (no nitrates for Whole30)
Method:
Preheat oven to 350°F. In your food processor combine nuts, salt, lemon juice, and water until the mixture starts to become creamy. You want it to be the consistency of ricotta. Continue processing and you’ll make cashew butter instead. Use kitchen shears to slice the dates open lengthwise. Stuff each date with the macadamia nut mixture and wrap with prosciutto. 1/2 a slice of prosciutto is sufficient to wrap each date, but I used an entire slice folded in half lengthwise since prosciutto is delicious! Arrange stuffed dates on a baking sheet, I lined mine with foil to keep the sheet clean (fast cleanup, just toss the foil). Bake at 350°F for 20 minutes to crisp prosciutto.
With the size dates I had, this recipe made 33. I only had 32 pieces of prosciutto, so the final two dates were each wrapped with half a slice of prosciutto.
Approximate macros (when using one entire piece prosciutto for each) per wrapped stuffed date:
Calories 79
Fat 5g
Carbohydrates 6g
Protein 4g
Delicious Primal Cooking 
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