Description
Delightful stuffed Medjool dates prepared six different ways featuring sweet and savory fillings including goat cheese with pistachios and hot honey, brie with pecan and rosemary, ricotta with sun-dried tomato and basil, peanut butter with chocolate and nuts, almond butter with fresh raspberry, and peanut butter with banana and chocolate drizzle. Perfect as easy snacks or elegant party appetizers ready in just 5 minutes.
Ingredients
Scale
Base
- 12 soft Medjool dates (pitted)
Goat Cheese Pistachio Hot Honey Filling
- 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 Filling
- 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 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 Inspired 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 the dates: With the tip of a small, sharp knife, make a slit in each date and gently remove the pit. Arrange the pitted dates on a plate or a parchment-lined baking sheet if baking.
- Make Goat Cheese Pistachio Hot Honey stuffing: Using a small spreader or spoon, stuff each date with softened goat cheese. Sprinkle with chopped pistachios and drizzle with hot honey to taste.
- Make Brie Pecan Rosemary stuffing: Insert a small piece of brie cheese and one pecan half into each date. Sprinkle with chopped fresh rosemary for aroma and flavor.
- Make Ricotta Sun-Dried Tomato stuffing: Combine ricotta cheese with kosher salt and optional lemon zest. Stuff each date with this mixture along with a sun-dried tomato half and a fresh basil leaf.
- Make Snickers-inspired stuffing: 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. Finish by sprinkling additional chopped peanuts on top while chocolate is still warm.
- Make Almond Butter Raspberry stuffing: Stuff each date with 1½ teaspoons creamy almond butter and press a fresh raspberry into the center of each filled date.
- Make Chunky Monkey stuffing: Fill each date with 1 teaspoon peanut butter and a thin banana slice. Drizzle melted dark chocolate over the top for a tasty finish.
Notes
- Use soft Medjool dates for easy pitting and maximum sweetness.
- If preferred, bake stuffed dates on a parchment-lined baking sheet for 5-7 minutes at 350°F to melt cheeses gently.
- Adjust nuts and honey according to personal sweetness and texture preference.
- For vegan variations, substitute cheeses with plant-based alternatives and use pure maple syrup instead of honey.
- Keep stuffed dates refrigerated if not serving immediately; consume within 1-2 days for freshness.
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
