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Large white plate of stuffed dates with different flavors
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5 from 119 votes

Stuffed Dates – 4 Ways

Simple, quick and easy to make, these stuffed dates make a great appetizer or snack, Choose from sweet or savory fillings everyone will love.
Course Appetizer, Snack
Cuisine American
Diet Gluten Free, Vegetarian
Prep Time 15 minutes
Total Time 15 minutes
Servings 10 servings
Calories 234kcal
Author Yumna Jawad


  • 20 large medjool dates

Ricotta Almond

Goat Cheese Pistachio

  • 2 tablespoons goat cheese
  • 1 tablespoon honey
  • 1 tablespoon crushed pistachios

Cashew Butter Cacao

  • 3 tablespoons cashew butter
  • ½ teaspoon cardamom
  • 1 tablespoon cacao nibs

Peanut Butter Chocolate


  • Use a small sharp knife to cut the dates lengthwise. Remove the pits.
  • Mix the first two ingredients for each of the fillings together in 4 small separate bowls.
  • Use a spoon to fill each date evenly with the various filling mixtures. Then top each with its accompanying topping. Or feel free to switch them up as desired. Enjoy immediately.


Storage: Store the dates in an airtight container at room temperature or in the fridge for around 5 days. The ones with cheese will need to be refrigerated and may not last as long.
Freezing Instructions: The stuffed dates freeze really well and will keep for up to 3 months. Freeze them solid on a baking sheet before placing in a freezer bag or freezer safe container. You can enjoy them frozen or allow them to thaw first.


Calories: 234kcal | Carbohydrates: 42g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 3mg | Sodium: 38mg | Potassium: 423mg | Fiber: 4g | Sugar: 35g | Vitamin A: 118IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg