Stuffed Dates 4 Ways | Chocolate Covered Stuffed Dates | Teacher's Day Special | Dates Recipe
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Recipes in this Video
5 recipes
vegetarian
Ingredients
- ●20 large Medjool dates
- ●1 cup cream cheese
- ●1/2 cup chopped walnuts
- ●1/4 cup honey
- ●1/2 tsp cinnamon
- ●1/4 tsp salt
- ●1/2 cup dark chocolate chips (optional)
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2Carefully slice each date lengthwise and remove the pit.
- 3In a mixing bowl, combine the cream cheese, chopped walnuts, honey, cinnamon, and salt until well mixed.
- 4Stuff each date with the cream cheese mixture, pressing gently to close them.
- 5If using, melt the dark chocolate chips in a microwave or double boiler until smooth.
- 6Dip the stuffed dates halfway into the melted chocolate and place them on a parchment-lined baking sheet.
- 7Bake the stuffed dates in the preheated oven for about 10 minutes, until they are warm and slightly softened.
- 8Remove from the oven and let them cool for a few minutes before serving.
Equipment
mixing bowlbaking sheetparchment papermicrowave or double boiler
veganplant-baseddairy-freeegg-freenut-freesoy-free
Ingredients
- ●12 large Medjool dates
- ●1/2 cup almond butter
- ●1/2 cup dark chocolate chips
- ●1 tablespoon coconut oil
- ●1/4 teaspoon sea salt
- ●1/4 cup chopped nuts (optional)
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2Slice each date lengthwise and remove the pit.
- 3Fill each date with about 1 teaspoon of almond butter, pressing it closed.
- 4In a microwave-safe bowl, combine dark chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until melted and smooth.
- 5Dip each stuffed date into the melted chocolate, ensuring it is fully coated.
- 6Place the chocolate-covered dates on a parchment-lined baking sheet.
- 7Sprinkle with sea salt and chopped nuts if desired.
- 8Refrigerate for at least 30 minutes to allow the chocolate to set.
- 9Serve chilled or at room temperature.
Equipment
microwavebaking sheetparchment papermixing bowl
vegetariangluten-freenut-free
Ingredients
- ●20 large Medjool dates
- ●1 cup whole almonds
- ●1/2 tsp sea salt
- ●1/2 tsp ground cinnamon
- ●1/4 cup honey (optional)
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2Carefully slice each date lengthwise on one side to create an opening, being careful not to cut all the way through.
- 3Remove the pit from each date if not already pitted.
- 4Stuff each date with one whole almond, pressing it gently into the date.
- 5Place the stuffed dates on a baking sheet lined with parchment paper.
- 6Sprinkle the sea salt and ground cinnamon over the stuffed dates.
- 7If using, drizzle honey over the top of the dates for added sweetness.
- 8Bake in the preheated oven for about 10-15 minutes, or until the dates are warm and slightly caramelized.
- 9Remove from the oven and let cool for a few minutes before serving.
Equipment
baking sheetparchment paperoven
Ingredients
- ●20 large Medjool dates
- ●1 cup dried cranberries
- ●1/2 cup cream cheese
- ●1/4 cup chopped walnuts
- ●1/4 tsp cinnamon
- ●1/4 tsp nutmeg
- ●1/4 tsp salt
- ●1 tbsp honey (optional)
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2Carefully slice each date lengthwise and remove the pit.
- 3In a mixing bowl, combine the cream cheese, dried cranberries, chopped walnuts, cinnamon, nutmeg, and salt. Mix until well combined.
- 4If desired, add honey to the mixture for extra sweetness and mix again.
- 5Stuff each date with the cream cheese mixture, pressing gently to close the date around the filling.
- 6Place the stuffed dates on a baking sheet lined with parchment paper.
- 7Bake in the preheated oven for about 10-12 minutes, or until the dates are warm and the filling is slightly golden.
- 8Remove from the oven and let cool for a few minutes before serving.
Equipment
mixing bowlbaking sheetparchment paperknife
Ingredients
- ●20 large Medjool dates
- ●1 cup shelled pistachios
- ●1/2 tsp sea salt
- ●1/2 tsp ground cinnamon
- ●1 tbsp honey (optional)
- ●1/4 cup cream cheese (optional)
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2Slice each date lengthwise on one side and remove the pit.
- 3In a bowl, combine the shelled pistachios, sea salt, and ground cinnamon. If using, add honey and cream cheese to the mixture for added creaminess.
- 4Stuff each date with the pistachio mixture, pressing gently to close the date.
- 5Place the stuffed dates on a baking sheet lined with parchment paper.
- 6Bake in the preheated oven for about 10-12 minutes, or until the dates are warm and slightly caramelized.
- 7Remove from the oven and let cool for a few minutes before serving.
- 8Serve warm or at room temperature as a delightful appetizer or snack.
Equipment
baking sheetparchment papermixing bowlknife
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