Description
Discover six delicious ways to enjoy stuffed Medjool dates, featuring sweet and savory fillings like goat cheese with pistachios and hot honey, brie with pecans and rosemary, ricotta with sun-dried tomatoes and basil, peanut butter with chocolate and peanuts, almond butter with fresh raspberries, and peanut butter with banana and chocolate drizzle. Perfect for snacks, appetizers, or party treats that come together quickly and beautifully.
Ingredients
Scale
Base
- 12 soft Medjool dates (pitted)
Goat Cheese Pistachio Hot Honey Filling
- 4 ounces goat cheese (softened, such as Trader Joe's Caramelized Onion)
- ¼ cup chopped pistachios
- 3 tablespoons hot honey (or to taste)
Brie Pecan Rosemary Filling
- 4 ounces brie cheese (cut into 12 small pieces, about 1 teaspoon each)
- 12 pecan halves
- Chopped fresh rosemary (to sprinkle)
Ricotta Sun-Dried Tomato Filling
- 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 Filling
- 4 tablespoons creamy peanut butter
- ¼ cup roasted salted peanuts (finely chopped, divided)
- ½ cup dark chocolate chips (melted)
Almond Butter Raspberry Filling
- 6 tablespoons creamy almond butter
- 12 fresh raspberries
Chunky Monkey Filling
- 4 tablespoons creamy peanut butter
- 12 thin banana slices
- ¼ cup dark chocolate chips (melted)
Instructions
- Prepare Dates: With 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, if baking, on a parchment-lined baking sheet.
- Goat Cheese Pistachio Hot Honey: Using a small spreader or spoon, stuff each date with softened goat cheese. Sprinkle chopped pistachios on top and drizzle each date with hot honey to taste.
- Brie Pecan Rosemary: Insert a small piece of brie cheese and a pecan half into each date. Sprinkle with chopped fresh rosemary for a fragrant finish.
- Ricotta Sun-Dried Tomato: In a bowl, stir together ricotta cheese, kosher salt, and optional lemon zest until smooth. Stuff each date with the ricotta mixture, then add one sun-dried tomato half and a fresh basil leaf inside.
- Snickers Style: Fill each date with 1 teaspoon of creamy peanut butter followed by a pinch of finely chopped roasted salted peanuts. Dip the stuffed dates in melted dark chocolate and then sprinkle with more chopped peanuts before the chocolate sets.
- Almond Butter Raspberry: Stuff each date with 1½ teaspoons of creamy almond butter, then gently press a fresh raspberry into the center of the filling.
- Chunky Monkey: Fill each date with 1 teaspoon of creamy peanut butter and top with a thin slice of banana. Drizzle melted dark chocolate over the top to finish.
Notes
- These stuffed dates provide six tasty variations combining sweet, savory, nutty, and fresh flavors perfect for various occasions.
- Use soft Medjool dates for easy pitting and stuffing.
- Adjust honey and chocolate quantities to taste for sweetness balance.
- For a warm variation, bake stuffed dates on a parchment-lined sheet at 350°F for 5-7 minutes, especially those with cheese fillings, to slightly melt the cheese.
- Store leftover stuffed dates in an airtight container in the refrigerator for up to 2 days.
- For nut allergies, substitute nut fillings with sunflower seed butter or omit nuts accordingly.
Nutrition
- Serving Size: 1 date (of 12)
- Calories: 122 kcal
- Sugar: 21 g
- Sodium: 45 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
