Raw Vegan Almond Ricotta

Stuffed Dates Hell yes! Sweet and Savory! You cant go wrong! This Almond Ricotta specifically can be used in so many ways this is just one of my favorite ones! You can also use it as a spread in wraps, in stuffed mushrooms, stuffed zucchini and so much more! But first you gotta know how to make this yumminess so check it out below!

Ingredients: 2 cups of raw unsalted almonds, (soaked in water overnight) 2 tbs water, 1/4 cup canned coconut milk, 1 tbs grapeseed oil, pinch of Pink Salt, 2 tbs nutritional yeast, 1 tbs white vinegar, a squeeze or 2 of mustard and 10-12 or more pitted medjool dates for stuffing!

Step 1: Take soaked almonds and peel them…yes peel them one by one. Now you can get slivered almonds and soak them and the consistency may vary but you will still have a very similar outcome. I personally like the texture and flavor of the almonds better if I peel them after soaking but you don’t have to!

Step 2: Combine all ingredients for almond ricotta listed above into a food processor and pulse until texture is ricotta like. You may have to add extra water to smooth it out but after that you are ready for stuffing!

Step 3: Slice the middle but don’t cut all the way through. Just slice enough to be able to stuff. Scoop out 1/2 tsp of almond ricotta and stuff in pitted dates. Top with dried plantain chips, or any other kind of fruit topping you like and serve!