Stuffed Dates
Six gourmet ways to stuff Medjool dates, ranging from savory goat cheese and hot honey to sweet chocolate-covered almond butter and raspberries.
- Prep Time: 5 min
- Cook Time: 0 min
- Total Time: 5 min
- Yield: 12 servings 1x
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
12 soft Medjool dates (pitted)
4 ounces goat cheese (softened)
1/4 cup chopped pistachios
3 tablespoons Hot Honey
4 ounces brie cheese (cut into 12 pieces)
12 pecan halves
Chopped fresh rosemary
4 ounces ricotta cheese
1/8 teaspoon kosher salt
1/2 teaspoon lemon zest
12 oil-packed sun-dried tomato halves
12 fresh basil leaves
4 tablespoons creamy peanut butter
1/4 cup roasted salted peanuts (chopped)
1/2 cup dark chocolate chips (melted)
6 tablespoons creamy almond butter
12 fresh raspberries
12 thin banana slices
Instructions
- Slice a small slit in each date and remove the pits.
- Goat Cheese Style: Stuff with goat cheese, top with pistachios and hot honey.
- Brie Style: Stuff with brie and a pecan half, garnish with rosemary.
- Ricotta Style: Mix ricotta with salt and zest; stuff with tomato and basil.
- Snickers Style: Stuff with peanut butter and peanuts; dip in melted chocolate.
- Almond Raspberry: Stuff with almond butter and press in a fresh raspberry.
- Chunky Monkey: Stuff with peanut butter and banana; drizzle with chocolate.
Notes
- Use parchment paper when dipping in chocolate to prevent sticking.
- Room temperature cheese is easier to spread.
Nutrition
- Serving Size: 1 date
- Calories: 122 kcal
- Sugar: 21 g
- Sodium: 45 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 5 mg
Find it online: https://cleanvegankitchen.com/stuffed-dates/