Stuffed Dates, six ways! Whether you’re looking for a casual afternoon treat or a fancy holiday party appetizer, these stuffed dates are the perfect bite. Sweet, salty, creamy, crunchy—and ready with just a few minutes of prep!
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Six Flavors of Stuffed Dates
Seriously, with SIX different flavor ideas, I really do have a stuffed date option for everyone!
Depending upon your filling of choice, you can serve stuffed dates as a bite-sized appetizer, snack, or even dessert.
When I use sweeter fillings like peanut butter and chocolate, I stash the stuffed dates in the refrigerator for a little afternoon pick-me-up or late night treat.
On the savory side, stuffed dates (along with Brie Bites) are one of my go-to party appetizers, because they look and taste impressive but are super easy.
With the holidays coming up, I’ve got BIG PLANS for making stuffed dates as a fancy party app, perfect for snacking on while sipping Christmas Punch.
Let’s discuss why you’re going to want to save this recipe:
- Great for making ahead, which is another bonus for parties but also for meal prep snacks!
- Six flavor variations so there’s something for every palate, whether you’re looking for a sweet candy bar copycat, a kid-friendly combo to pack into lunches, or gourmet options for a cocktail party.
- 5-minute prep time means these are perfect for when you’re juggling a big menu and you want some easy recipes to lighten the load a bit.
Stuffed Date Filling Ideas
You’ll start with 12 soft Medjool dates with the pits removed.
Then, choose one of the filling options below. (Each filling option yields enough for 12 dates, so if you want to make a variety of fillings, scale up the number of dates accordingly.)
Goat Cheese, Pistachio & Hot Honey
- Goat Cheese. Soften this before you get started. I love using Trader Joe’s caramelized onion goat cheese for making stuffed dates.
- Pistachios. Do yourself (and your manicure) a favor and buy the ones that are already shelled!
- Hot Honey. I use my Hot Honey Recipe.
Brie, Pecan & Rosemary
- Brie. Cut this into 12 small pieces.
- Pecans. You’ll tuck one pecan half into each date.
- Fresh Rosemary. Chop this finely.
Ricotta, Sun-Dried Tomato & Basil
- Ricotta Cheese. I recommend ricotta for a party app, but as an everyday snack, you could use pureed cottage cheese for a little extra protein.
- Lemon Zest. Optional, for a hit of bright citrus flavor.
- Sun-Dried Tomatoes. I use the oil-packed kind.
- Basil. Fresh is a must for the best flavor!
Snickers (Peanut Butter Chocolate)
- Peanut Butter. We’re adding our own nuts to these stuffed dates for crunch, so I use creamy peanut butter for balance.
- Roasted Salted Peanuts. Chop these finely.
- Dark Chocolate Chips. I melt these in the microwave in 30-second bursts, stirring between each.
Almond Butter Raspberry
- Almond Butter. Really, you can use any nut butter you like, but I think almond butter works particularly well with raspberries!
- Raspberries. Make sure you dry them thoroughly! They can smuggle a lot of moisture in the hollow centers.
Chunky Monkey (Banana Peanut Butter Chocolate)
- Peanut Butter. Making these for kids’ lunches? Use sunflower seed butter to make them safe for the lunchroom.
- Banana Slices. Need something that’ll last longer in the refrigerator? Try banana chips instead.
- Dark Chocolate Chips. Follow the instructions above for melting.
How to Make Stuffed Dates
Remove the pits (photo 1). Use the tip of a small, sharp knife to slit the dates lengthwise, then pull them out with your fingers.
Stuff (photo 2). Prepare your filling of choice and then use a small spoon to load it into the date’s now-empty center.
Add any finishing touches (photo 3). Sprinkles of nuts, drizzles of honey, and a pinch of flaky salt are all favorites. ENJOY!
Make-Ahead Tips
You can prepare stuffed dates up to a day ahead of time for a party (when you want them super-fresh) or meal prep them for a snack and keep them in the refrigerator for about 3 days. Here’s how:
- Prep and assemble according to the instructions for each variation.
- Transfer to an airtight container. If you need to stack them, place parchment or wax paper between the layers.
- Store in the refrigerator.
- Warm the stuffed dates if desired, eat them straight out of the refrigerator, or let them come to room temperature before enjoying.
Stuffed Dates (6 Ways!)
Video
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Ingredients
- 12 soft Medjool dates pitted
- Filling of choice see below
GOAT CHEESE, PISTACHIO & HOT HONEY
- 4 ounces goat cheese softed (try Trader Joe’s Caramelized Onion)
- ¼ cup chopped pistachios
- 3 tablespoons Hot Honey or to taste
BRIE PECAN & ROSEMARY
- 4 ounces brie cheese cut into 12 small pieces (about 1 teaspoon each)
- 12 pecan halves
- Chopped fresh rosemary
RICOTTA SUN-DRIED TOMATO BASIL
- 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 (PEANUT BUTTER CHOCOLATE)
- 4 tablespoons creamy peanut butter
- ¼ cup roasted salted peanuts finely chopped, divided
- ½ cup dark chocolate chips melted
ALMOND BUTTER RASPBERRY
- 6 tablespoons creamy almond butter
- 12 fresh raspberries
CHUNKY MONKEY (BANANA, PEANUT BUTTER, CHOCOLATE)
- 4 tablespoons creamy peanut butter
- 12 thin banana slices
- ¼ cup dark chocolate chips melted
Instructions
- With the tip of a small, sharp knife, make a slit in each date, then remove the pit. Arrange on a plate (or if you’ll be baking the dates, a parchment-lined baking sheet; see notes).
- GOAT CHEESE PISTACHIO HOT HONEY: Stuff dates with the cheese (I use a small spreader to smear it inside). Sprinkle with pistachios and drizzle with hot honey.
- BRIE PECAN ROSEMARY: Tuck a piece of brie and pecan half into each date. Sprinkle with rosemary.
- RICOTTA SUN-DRIED TOMATO: Stir the ricotta together with the salt and lemon zest. Stuff inside the date, along with a sun-dried tomato half and basil leaf.
- SNICKERS: Stuff each date with 1 teaspoon peanut butter and a pinch of crunched peanuts. Dip in melted chocolate, then finish with more peanuts on top.
- ALMOND BUTTER RASPBERRY: Stuff each date with 1 1/2 teaspoons almond butter. Press a fresh raspberry in the center.
- CHUNKY MONKEY: Stuff each date with 1 teaspoon peanut butter and a banana slice. Drizzle melted chocolate over the top.
Notes
- If you’d like to serve the dates warm, after stuffing bake them in a 350°F oven; I like to do this with the goat cheese and brie versions. Do not do this with the chocolate variations, as the chocolate will melt.
- Nutritional is calculated for Goat Cheese, Pistachio, and Hot Honey variation.
- TO STORE: Transfer to an airtight container. If you need to stack the dates, place parchment or wax paper between the layers. Refrigerate for up to 3 days.
These were a nice little snack. I did the peanut butter ones and the ricotta because that’s the easiest for me. My mom tried one and said she wants me to make them again next time she visits. I will try other fillings next time.
So glad to hear, Matilda! Thank you!
I made these stuffed dates today just out of curiosity, and they turned out pretty good. I did the peanut butter chocolate. They really do taste like a healthier version of a candy bar. My boyfriend liked them more than I thought he would. I just wish my dates were a little softer, but that’s just me.
So glad to hear, Courtney! Thank you!
Just finished making it and my kids weren’t sure at first but ended up eating quite a few. I like that there’s a lot of fillings to choose from. My kids favorite is the peanut butter chocolate and the one with raspberry. I will definitely keep this one on hand. It’s a nice little snack for all of us.
So glad to hear! Thank you Chelsea!
How long in the oven for those versions? It doesn’t say
Hi Bethanne, just a few minutes for them to warm up. You won’t be baking them, just warming them. Enjoy!