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.
Servings: 10 servings
Equipment
Ingredients
- 20 large medjool dates
Ricotta Almond
- 2 tablespoons ricotta cheese
- 1 tablespoon shredded coconut
- 5 whole raw almonds
Goat Cheese Pistachio
- 2 tablespoons goat cheese
- 1 tablespoon honey
- 1 tablespoon pistachios crushed
Cashew Butter Cacao
- 3 tablespoons cashew butter
- ½ teaspoon cardamom
- 1 tablespoon cacao nibs
Peanut Butter Chocolate
- 3 tablespoons creamy peanut butter
- ½ teaspoon cinnamon
- 1 tablespoon dark chocolate roughly chopped
Instructions
- 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.
Notes
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.
Nutrition
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
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