Description
Discover six delicious ways to enjoy stuffed Medjool dates, combining sweet and savory fillings such as goat cheese with pistachios and hot honey, brie with pecan and rosemary, ricotta with sun-dried tomato and basil, peanut butter with chocolate and peanuts, almond butter with fresh raspberries, and peanut butter with banana slices and chocolate drizzle. These easy-to-make stuffed dates are perfect for snacks, appetizers, or party treats.
Ingredients
Scale
Base
- 12 soft Medjool dates (pitted)
Goat Cheese Pistachio Hot Honey
- 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
- 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
- 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 Style
- 4 tablespoons creamy peanut butter
- ¼ cup roasted salted peanuts (finely chopped, divided)
- ½ cup dark chocolate chips (melted)
Almond Butter Raspberry
- 6 tablespoons creamy almond butter
- 12 fresh raspberries
Chunky Monkey
- 4 tablespoons creamy peanut butter
- 12 thin banana slices
- ¼ cup dark chocolate chips (melted)
Instructions
- Prepare the Dates: Using the tip of a small, sharp knife, make a slit in each Medjool date and carefully remove the pit. Arrange the 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 chopped pistachios on top and drizzle with hot honey to taste.
- Brie Pecan Rosemary: Insert a piece of brie cheese and a pecan half into each date. Sprinkle with chopped fresh rosemary for added flavor.
- Ricotta Sun-Dried Tomato: In a small bowl, stir together ricotta cheese, kosher salt, and optional lemon zest. Stuff each date with the ricotta mixture, then add a sun-dried tomato half and a fresh basil leaf inside.
- Snickers Style: 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 top with additional chopped peanuts while the chocolate is still wet.
- Almond Butter Raspberry: Stuff each date with 1 ½ teaspoons of creamy almond butter. Press a fresh raspberry into the center of each date on top of the almond butter.
- Chunky Monkey: Fill each date with 1 teaspoon of creamy peanut butter and one thin banana slice. Drizzle melted dark chocolate over the stuffed dates to finish.
Notes
- Use soft Medjool dates for the best texture and ease of stuffing.
- If baking, arrange the stuffed dates on a parchment-lined baking sheet and bake at 350°F for 5-7 minutes to slightly melt the cheese or chocolate.
- Substitute goat cheese with cream cheese or mascarpone for a milder taste.
- For a vegan version, replace cheeses with vegan cheese alternatives and use maple syrup instead of honey.
- Make these ahead and refrigerate, serving at room temperature for best flavor.
- Adjust amounts of fillings and toppings based on personal preference and date size.
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
