Description
Delicious and versatile stuffed Medjool dates prepared six different ways, 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 parties.
Ingredients
Scale
Main Ingredients
- 12 soft Medjool dates (pitted)
Goat Cheese Pistachio Hot Honey Filling
- 4 ounces goat cheese (soft, caramelized onion flavor recommended)
- 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 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: 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, if baking later, place them on a parchment-lined baking sheet.
- Goat Cheese Pistachio Hot Honey: Stuff each date with goat cheese using a small spreader or spoon. Sprinkle the top with chopped pistachios and drizzle with hot honey to taste.
- Brie Pecan Rosemary: Insert a piece of brie cheese and a pecan half into each date. Sprinkle chopped fresh rosemary over the top for a fragrant finish.
- Ricotta Sun-Dried Tomato: In a bowl, mix the ricotta cheese with kosher salt and optional lemon zest. Stuff each date with the ricotta mixture, then add one sun-dried tomato half and a fresh basil leaf inside.
- Snickers Style: Stuff each date with 1 teaspoon of creamy peanut butter and a pinch of finely chopped roasted salted peanuts. Dip the stuffed date into melted dark chocolate chips, allowing excess to drip off, then sprinkle additional chopped peanuts on top before the chocolate sets.
- Almond Butter Raspberry: Fill each date with 1½ teaspoons of creamy almond butter and press one fresh raspberry firmly into the center of each filled date.
- Chunky Monkey: Stuff each date with 1 teaspoon of creamy peanut butter and place a thin slice of banana on top. Drizzle melted dark chocolate chips over the date for a sweet finish.
Notes
- Use soft Medjool dates for easier pitting and stuffing.
- For a warm variation, bake stuffed dates on a parchment-lined baking sheet at 350°F for 5-7 minutes to slightly melt cheeses and chocolate.
- Adjust honey drizzle amount according to your sweetness preference.
- Fresh herbs like rosemary and basil add aromatic complexity to the savory versions.
- Substitute nut butters according to dietary preferences or allergies.
- Store stuffed dates in an airtight container in the refrigerator for up to 3 days.
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
