Stuffed dates are quick, simple, moreish, & delicious. Choose from sweet or savory varieties below for an endlessly customizable crowd-pleasing snack, appetizer, or party food!
Slice down the side of each date and remove the pit so they open like a book, leaving space for stuffing.Save the pits for date pit coffee!
Cheese Stuffed Dates
Stuff each of the dates with about 1 tsp of goat's cheese.
Press some crushed walnuts into the top of the cheese and drizzle with honey or any other toppings.For roasted goat cheese stuffed dates, transfer the stuffed fruit to a baking tray and bake for 5 minutes at 350ºF/175ºC. Once roasted, drizzle with the honey (or hot honey and/or balsamic vinegar).
If you decide to wrap them in prosciutto or bacon, then secure them with a toothpick and transfer them to the oven to bake for 10-15 minutes for proscuitto, and 20-25 minutes for bacon, flipped halfway.
Stuffed Dates with Nut Butter and Chocolate
Spoon about ½-1 teaspoon of your favorite nut butter into each date (peanut butter, almond butter, tahini, etc.), then gently close them.
Melt dark chocolate in a microwave or using a double boiler, pierce the dates with a wooden skewer, then gently dip each date into the melted chocolate. Alternatively, add a small chocolate chunk to the center of each date instead.
Transfer them to a cooling rack to cool, optionally sprinkle with a little sea salt (and any other toppings), then leave to cool and set.
Stuffed Dates with Nuts
Add a single nut to the center of the date for a little crunch. You can use an almond, pecan, walnut, pistachio, etc.
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Notes
Use the best dates: Filled dates work best with Medjool dates, which are plump and soft.
Use an assembly line: It's best to do each part of the recipe at the same time rather than completing a single date at a time. i.e., first, add the cheese to all dates, then the nuts, etc.
Don't overstuff: Especially if you plan to bake them, as the cheese will all ooze out. However, note that if you leave them to cool for a few minutes on the tray, the cheese should still attach to the dates so you don't lose it.
Spoon vs.piping bag: I find it just as easy to use a spoon, but you may prefer using a piping bag to add soft fillings (like goat cheese/cream cheese).
Use a toothpick if needed: This is more of an issue when wrapping and baking them, but it is great to help to flip them while baking AND hold the meat in place.
Experiment with variations: Between a few base elements (cheese, nuts, herbs, toppings), there are probably hundreds of variations you can try.
How to StoreMake ahead: You can prepare the stuffed Medjool dates 1-2 days in advance and store them covered in the fridge. If you plan to bake them, store them unbaked. Store: Once prepared, baked versions are best consumed immediately (or at least on the day of). Most other versions will store for 3-5 days in an airtight container in the refrigerator. Freeze: Some options, like the chocolate-dipped ones, are freezer-friendly for 3-4 months. However, I haven't tried freezing any of the cheese varieties.Check the blog post for more tips!