You can prepare the dates several hours before needed.
After stuffing, set on a serving plate and tightly wrap; keep at room temperature until needed.
Preparation time:
15 minutes
Cooking time: None Makes: 12 stuffed dates
12 Medjool dates
1/3 lb. (150 grams) marzipan
2 Tbsp medium unsweetened coconut flakes
3 Tbsp dried cranberries
Make a lengthwise slit in each date. Gently squeeze the date open and remove the pit. Knead the marzipan to soften it, then set in a small bowl. Work the coconut and cranberries into the marzipan.
Take 1 Tbsp of the marzipan and shape it into an oblong ball. Stuff the marzipan into the centre of a date. Gently squeeze the date shut, leaving some of the marzipan still exposed. Repeat with remaining dates.
