I love how these stuffed dates deliver so much flavor with very little effort. Every time I make them, I’m reminded how perfectly sweet Medjool dates pair with creamy fillings, crunchy nuts, and simple herbs. I enjoy serving them as a snack, a party appetizer, or even a quick treat when I want something satisfying without turning on the stove.
Why You’ll Love This Recipe
I like this recipe because it is quick, versatile, and feels both indulgent and wholesome. I can make several flavor variations at once, which keeps things interesting. I also appreciate that it works well for both sweet and savory cravings, and everything can be prepared ahead of time with minimal cleanup.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Peanut butter chocolate filling
2 to 3 tablespoons peanut butter
5 to 6 almonds, lightly toasted and crushed
1 ounce dark chocolate, chopped
⅓ teaspoon coarse salt
Walnut ricotta filling
3 to 4 tablespoons almond ricotta
5 to 6 walnuts, toasted and crushed
½ teaspoon garlic powder
Leaves from 4 sprigs fresh thyme
Snickers-style filling
3 to 4 tablespoons peanut butter
10 almonds, lightly toasted
2.5 ounces dark chocolate, melted
⅓ teaspoon coarse salt
Cream cheese rosemary filling
3 tablespoons vegan cream cheese
5 to 6 walnuts, toasted and crushed
2 to 3 sprigs fresh rosemary, finely chopped
2 teaspoons maple syrup for drizzling
Directions
I begin by slicing each date lengthwise and carefully removing the pit, making sure the date stays intact. I arrange them open-side up on a plate so they are ready to be filled.
For the almond butter pistachio option, I mix the almond butter with crushed pistachios, coconut, and lemon zest. For the savory pecan version, I combine vegan cream cheese with chopped pecans, sundried tomato, and basil.
For the peanut butter chocolate filling, I stir peanut butter with crushed almonds, chopped dark chocolate, and coarse salt. For the walnut ricotta filling, I mix almond ricotta with walnuts, garlic powder, and thyme.
When I make the Snickers-style dates, I place one almond inside each date, dip them into melted dark chocolate, let the excess drip off, and finish with a pinch of coarse salt. For the rosemary cream cheese dates, I mix vegan cream cheese with walnuts and rosemary, then drizzle maple syrup over the top.
I gently press the fillings into the dates, making sure they are full but neat. Once finished, I refrigerate them to allow everything to set.
Servings And Timing
I usually get 10 stuffed dates from this recipe. Prep time is about 15 minutes, and including nut toasting and chocolate melting, the total active time is around 25 minutes. I always chill the dates for at least 1 hour before serving.
Variations
I enjoy switching nut butters, using seeds instead of nuts, or adding different citrus zest for variety. Sometimes I add a pinch of cinnamon to the sweet fillings or extra herbs to the savory ones for a stronger flavor.
Storage/Reheating
I store the stuffed dates in an airtight container in the refrigerator for up to 5 days. The nut butter-filled dates also freeze well, and I thaw them in the fridge when needed. I prefer them chilled or at room temperature, but they can be gently warmed in a low oven for a few minutes if desired.
FAQs
Can I use dates other than Medjool?
I find Medjool dates work best because they are soft and large, but other plump dates can be used if they hold the filling well.
Are these stuffed dates vegan?
I make all variations using plant-based ingredients, so they are completely vegan.
Can I prepare these in advance?
I often make them one or two days ahead and keep them refrigerated until serving.
What can I use instead of nuts?
I replace nuts with seeds like sunflower or pumpkin seeds, or add extra coconut for crunch.
How do I make the chocolate coating smooth?
I melt the chocolate gently and chill the dates right after dipping so the coating sets evenly.
Conclusion
I keep coming back to these stuffed dates because they are easy, flexible, and always impressive. I love how I can tailor the flavors to any occasion, and once I start making them, they disappear fast. This is one recipe I never get tired of preparing or sharing.
These stuffed dates offer six irresistible sweet and savory flavor combinations using creamy fillings, crunchy nuts, herbs, and spices. They’re quick to make, naturally vegan, and perfect as a snack, appetizer, or easy party treat.
Slice each Medjool date lengthwise and remove the pits, keeping dates intact. Arrange open-side up.
For each filling variation, mix the listed ingredients in a small bowl until combined.
Gently stuff each date with the prepared filling using a spoon or piping bag.
For the Snickers-style version, insert an almond into each date, dip in melted dark chocolate, let excess drip off, and sprinkle with coarse salt. Chill to set.
For the rosemary version, drizzle maple syrup over the filled dates after stuffing.
Chill all dates in the refrigerator for at least 1 hour before serving.
Notes
Dates can be prepared 1–2 days in advance and stored chilled.
Use seeds or extra coconut instead of nuts for a nut-free option.
Try different citrus zest or spices for variation.
Use gentle heat to melt chocolate and chill dipped dates to set the coating smoothly.
