Description

Delicious stuffed dates prepared in six unique ways, combining sweet and savory flavors with cheese, nuts, honey, chocolate, and fresh fruit. Perfect for snacks, appetizers, or party bites, these easy-to-make dates showcase a variety of fillings including goat cheese and pistachios, brie and pecans, ricotta with sun-dried tomatoes, peanut butter and chocolate, almond butter with raspberries, and peanut butter with banana.

Ingredients

Scale

Base

12 soft Medjool dates (pitted)

Goat Cheese Pistachio Hot Honey Filling

4 ounces goat cheese (softened, try Trader Joe's Caramelized Onion)
¼ cup chopped pistachios
3 tablespoons hot honey (or to taste)

Brie Pecan Rosemary Filling

4 ounces brie cheese (cut into 12 small pieces, about 1 teaspoon each)
12 pecan halves
Chopped fresh rosemary (to taste)

Ricotta Sun-Dried Tomato Filling

4 ounces ricotta cheese
⅛ teaspoon kosher salt
½ teaspoon lemon zest (optional)
12 oil-packed sun-dried tomato halves
12 fresh basil leaves

Snickers-Inspired Filling

4 tablespoons creamy peanut butter
¼ cup roasted salted peanuts (finely chopped, divided)
½ cup dark chocolate chips (melted)

Almond Butter Raspberry Filling

6 tablespoons creamy almond butter
12 fresh raspberries

Chunky Monkey Filling

4 tablespoons creamy peanut butter
12 thin banana slices
¼ cup dark chocolate chips (melted)

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Instructions

Prepare the dates: With the tip of a small, sharp knife, make a slit in each date and remove the pit. Arrange the prepared dates on a plate or on a parchment-lined baking sheet if baking.
Goat Cheese Pistachio Hot Honey: Stuff each date with softened goat cheese using a small spreader. Sprinkle with chopped pistachios and drizzle with hot honey to taste.
Brie Pecan Rosemary: Place a piece of brie cheese and a pecan half inside each date. Sprinkle with chopped fresh rosemary.
Ricotta Sun-Dried Tomato: In a bowl, stir together the ricotta cheese, kosher salt, and lemon zest if using. Stuff each date with the ricotta mixture, then add a sun-dried tomato half and a fresh basil leaf inside.
Snickers-Inspired: Fill each date with 1 teaspoon of creamy peanut butter and a pinch of finely chopped roasted salted peanuts. Dip the stuffed dates into melted dark chocolate, then sprinkle additional peanuts on top.
Almond Butter Raspberry: Spoon 1 and 1/2 teaspoons of creamy almond butter into each date. Press a fresh raspberry into the center of the filling.
Chunky Monkey: Stuff each date with 1 teaspoon of creamy peanut butter and one thin slice of banana. Drizzle melted dark chocolate over the top of each stuffed date.

Notes

This recipe offers six tasty variations of stuffed dates, allowing for both sweet and savory options.
Use soft Medjool dates for best texture and ease of stuffing.
If you want warm dates, arrange them on a parchment-lined baking sheet and bake briefly at 350°F for 5-7 minutes before stuffing.
Feel free to substitute nuts and cheeses based on availability or dietary preferences.
For a vegan option, substitute cheeses with plant-based alternatives and use maple syrup instead of honey.
Storing stuffed dates in an airtight container in the refrigerator will keep them fresh for up to 2 days.

Nutrition

Serving Size: 1 date
Calories: 122 kcal
Sugar: 21 g
Sodium: 50 mg
Fat: 3 g
Saturated Fat: 2 g
Unsaturated Fat: 1.4 g
Trans Fat: 0 g
Carbohydrates: 23 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 4 mg