1. Slice the dates almost completely in half, removing the pits.
2. Stuff the dates with chèvre, using your fingers to smooth and compact it.
3. Line a sheetpan with the parchment paper.
4. Fill one bowl with flour and another with the beaten egg whites.
5. Toss several of the stuffed dates into the flour to coat.
6. Shake off the excess by rolling in your hand, two at a time, think Boading balls.
7. Then toss into the egg whites.
8. When there are several dates in the egg whites, mix them to coat.
9. Shake off the excess, placing them onto the parchment lined sheet pan.
-It is easiest if you use one hand for the flour and the other for the egg.
10. Bake on a parchment paper lined pan at 350 degrees until egg solidifies and turns a slight golden color.
11. You may need to rotate the pan halfway through baking for an even color.
12. Don't over bake them. The chèvre will ooze out of the date. Let them cool completely if you plan to store them (store them stacked and separated by the parchment paper).
1. Add a tablespoon of chili powder to a cup of canola (or grapeseed)
2. Warm in a saucepan over low heat for a few minutes
Using a paintbrush, apply a couple of brushstrokes of the pomegranate molasses to the plate while the dates warm in the oven. Lay them over the pomegranate, and then drizzle a couple quick lines of chili oil (shake well before using) over the dates. Top the dates a garnish of cut chives or scallions.