In this recipe, richly sweet Medjool dates are stuffed with a cashews and walnuts that are blended into a creamy, pate-like texture. With fresh-squeezed lemon juice, coarsely ground black pepper, mint leaves, and other garnishes, these stuffed dates are an attractive appetizer for any occasion.

Cashew-Walnut Pate Stuffed Dates With a Mint Garnish [Vegan]



  • 20-30 Medjool dates
  • 1/2 cup cashews, soaked for 30 or more minutes, drained and rinsed
  • 1/2 cup walnuts, soaked for 30 minutes, drained and rinsed
  • 1 tablespoon lemon juice
  • Zest of 1 lemon
  • 1/4 teaspoon sea salt
  • 1 tablespoon agave nectar
  • 1 tablespoon olive oil
  • Coarsely ground black pepper, to taste
  • 20-30 walnut halves, for garnish
  • 20-30 mint leaves, for garnish


  1. In a high-speed blender, combine the cashews, walnuts,  lemon zest and juice, sea salt, agave nectar, and olive oil. Blend until smooth.
  2. Remove all pits from the dates and slice in half. Fill each date with a teaspoon or so of the nut mixture. Top with a walnut half and a mint leaf. Generously top with fresh ground back pepper.