Ingredients

1/2 cup Pecans Halves

1/2 cup Hazelnuts

1/2 cup Cashews

15 oz Dates, Medjool, pitted

2 cup Moscato

1/4 tsp Ground Cardamom

1/4 tsp Kosher Salt

Directions

Simmer the dates: In a saucepan, combine the Moscato and Medjool dates. Simmer over medium heat until the dates are fully hydrated and the Moscato has reduced by half.

Toast the nuts: While the dates are simmering, spread the cashews, pecans, and hazelnuts on a baking sheet. Toast in a 350°F oven for 10 minutes, until fragrant. Let the nuts cool until safe to handle. Reserve a few of each nut for garnish.

Blend the ingredients: In a food processor, combine the date and Moscato mixture, toasted nuts, cardamom, and ¼ tsp kosher salt. Process until smooth: Blend until the desired texture is reached, based on preference. 

Serve: Transfer to a serving bowl and garnish with the reserved toasted nuts.