12 Stuffed Medjool Dates
1 round of soft goats cheese (approx 90-100gm)
2 Tbsp Balsamic Vinegar
2 tsp Maple Syrup
Place Balsamic in a saucepan and on low heat allow to reduce slightly. When reduced by half add in maple syrup and stir to combine. Set aside off the heat to use later.
Make a small slit length ways in the Medjool Date and carefully remove the pit. Slice the goats cheese into 12 even segments and place a wedge in each date. Just prior to serving drizzle with your balsamic glaze.
Option 2 (vegan) –
1/4 cup Nut Butter (see our ABC Nut Butter)
Make a small slit length ways in the Medjool Date and carefully remove the pit. Place a tsp of the nut butter inside each date. Store the stuffed dates in the freezer (or fridge). Remove 20 minutes prior to serving. We garnish ours with edible flowers to give colour.