Stuffed Dates
Soft, caramel-like Medjool dates stuffed with creamy fillings, crunchy nuts, and finished with chocolate, coconut, and flaky sea salt. A no-bake, naturally sweet treat that works as a dessert, snack, or party finger food.
Ingredients
- 16-20 Medjool dates pitted; large, soft, and plump
- 4 oz cream cheese softened; full-fat preferred, or Neufchâtel
- 2-3 tablespoons honey or pure maple syrup to sweeten cream cheese; adjust to taste
- 1/2 teaspoon vanilla extract optional, for cream cheese filling
- 1/3 cup natural almond butter, peanut butter, or cashew butter thicker style, well-stirred; not too runny
- 1/4 cup roasted almonds chopped
- 1/4 cup pistachios chopped; great for color
- 2 tablespoons walnuts or pecans chopped, optional
- flaky sea salt such as Maldon, for topping
- 2-3 oz dark chocolate 60–70%; for melting and drizzling or dipping
- unsweetened shredded coconut for sprinkling or rolling, optional
- ground cinnamon or cardamom a tiny pinch, optional; especially good with pistachios
Instructions
- Use a small sharp knife to slice each Medjool date lengthwise on one side, just enough to open it like a book. Gently remove the pits if they are still inside, being careful not to cut all the way through. If the dates are very sticky, lightly oil your fingers or use a small spoon to help open them.
- In a small bowl, combine the softened cream cheese, honey or maple syrup, and vanilla extract (if using). Stir until smooth and creamy, then taste and adjust the sweetness, keeping in mind that the dates are quite sweet. For a fluffier, cheesecake-like filling, whip with a handheld mixer for 30–60 seconds.4 oz cream cheese, 2-3 tablespoons honey or pure maple syrup, 1/2 teaspoon vanilla extract
- Arrange a small bowl of the cream cheese mixture, a bowl or jar of nut butter, small bowls of chopped nuts and coconut, any spices you are using, a small dish of flaky sea salt, and a parchment-lined plate or tray for the finished dates. This assembly-line setup keeps things quick and tidy.
- Using a small spoon or piping bag, stuff each opened date with about 1–2 teaspoons of cream cheese mixture or 1–2 teaspoons of nut butter, or a combination of the two in layers. Fill them generously but not so much that they burst open; if you overfill, simply scrape excess back into the bowl.
- While the filling is still soft, press chopped nuts into the exposed filling of each stuffed date. Use almonds on some, pistachios on others, or a mix of nuts. Gently press so the nuts adhere well.1/4 cup roasted almonds, 1/4 cup pistachios, 2 tablespoons walnuts or pecans
- Melt the dark chocolate in a microwave-safe bowl in 20–30 second bursts, stirring between each, until smooth. Drizzle the chocolate over the stuffed dates with a spoon, or dip one end of each date into the melted chocolate. Sprinkle a small pinch of flaky sea salt on top of each date. If desired, dust some dates with shredded coconut and/or a tiny pinch of ground cinnamon or cardamom.flaky sea salt, 2-3 oz dark chocolate, unsweetened shredded coconut, ground cinnamon or cardamom
- Arrange the stuffed and topped dates on the parchment-lined tray and refrigerate for 20–30 minutes, or until the chocolate is set and the filling has firmed up slightly. Serve chilled or slightly cool. Store leftovers covered in the refrigerator.
Notes
Yield: about 16–20 stuffed dates. Plan on 2–3 dates per person if there are other desserts, or 4–5 if these are the main treat. Dates should be soft and plump; if they are dry, briefly soak in warm water for 5–10 minutes, then drain and pat very dry before stuffing. Balance sweetness lightly when sweetening cream cheese or nut butter since dates are naturally very sweet. For parties, you can prep different flavor combinations (cream cheese vs. nut butter, pistachio vs. almond) and label them, especially for guests with allergies. The recipe is easy to adapt to be dairy free or vegan by using nut butter or vegan cream cheese, maple syrup, and dairy-free chocolate.
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