We used to pack dates and cashew butter for hikes when we were kids. They would be all gooey and squashed when we reached summit and pulled them out, but their appearance didn’t seem to have any impact on the taste. I now also eat them at lower elevations with French press coffee on a rainy day. In general, nuts are the ideal snack because the protein and fat give you energy that sustains you much longer than an afternoon sugar rush. These must be made with the freshest, plumpest and stickiest dates you can find. Otherwise it’s a sin to waste perfectly good nut butter. Oh, and grownups share.
1 pound cashews, roasted in the oven 325 for 15 minutes
1/2 stick of cinnamon, grated
1/4 teaspoon cloves
Zest of one orange
3 tablespoons sesame oil (as needed)
1/4 teaspoon cardamom
Salt and pepper to taste
A couple grinds of fresh nutmeg
A couple grinds of fresh pepper
Blend ingredients and adjust seasoning as necessary. Store in a container in the fridge. Lasts for up to 1 month.
A handful of fresh Medjool dates
Slit the dates down one side and remove the pits. Pull them apart slightly and stuff them with cashew butter with a knife. Sprinkle on some raw sugar.