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Large white plate of stuffed dates with different flavors
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5 from 132 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.
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