Admin • 21 September 2024
Miso Chocolate Chip Cookie Dough Stuffed Dates
These treats blend sweet and savoury, featuring tender dates filled with a unique cookie dough made from almond flour, miso paste, tahini, maple syrup, and vegan chocolate chips. The rich, umami notes of miso complement the sweetness of the dates and the creamy, nutty flavor of the tahini, while a sprinkle of sea salt adds a delightful finish. These stuffed dates are an ideal snack or dessert, offering a twist on traditional flavours.
Ingredients
- Large medjool dates
- Halen Mon sea salt
- 1 batch cookie dough
Cookie dough
- 140g almond flour
- 1 tsp miso paste
- 60g tahini
- 1 tsp vanilla extract
- 60g maple syrup
- 40g chocolate chips
Method
- Slice open and remove the pits from your dates
- In a food processor, blend together all cookie dough ingredients except the chocolate chips.
- Move the dough to a medium bowl and fold in the chocolate chips.
- Line plate/baking sheet with parchment paper
- Generously stuff each date with cookie dough
- Garnish each date with coarse salt.
This recipe was provided by our brilliant retreat chef Aimee Walker. See Aimee on Instagram for more delicious recipes.
If you try this recipe, please leave a like, comment or message!
A New Chapter: Yoga, Food & Connection This week marked a beautiful milestone for us. We hosted our very first Yoga & Seasonal Supper Evening and Day Retreat. What a joy it was! Both events were filled with warmth, laughter, movement, and the most wonderful mix of local students, retreat guests, and dear friends. These gatherings felt like more than just events, they were a chance to reconnect, recharge, and simply be. Sharing yoga and nourishing food in a mindful, welcoming space reminded us just how powerful these small moments of togetherness can be. The evening was very mellow, with a relaxed yoga flow with myself followed by a 3 course seasonal meal, where conversation and laughter flowed. Our Day Retreat at The Barn gave our guests time to really settle in. it was an opportunity to show off our wonderful North Wales venue and for us to try out our new business idea. We began with a strong yoga practise to help ground and relax the guests. We walked into the hills, breathed deeply in the fresh air, and even dipped toes into the newly renovated woodland pond, complete with a jetty! It felt like stepping into a secret sanctuary. We also had the pleasure of welcoming chef Kelly Mason, who generously shared some of her favourite cooking tips and seasonal inspiration with us all. And of course, what’s a retreat without something delicious to nibble on? I had the fun job of making energy balls for our guests, and I wanted to share this quick, zesty recipe with you. It’s perfect for busy weekends or a midweek pick-me-up. They're easy, bright, and full of goodness, just like the events themselves. Both events were a great success, and we’ll be offering them every quarter going forward. They’re a beautiful way to honour the changing seasons and to reconnect with yourself, with nature, and with each other.
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