Stuffed Medjool Dates with Nuts and Honey
A simple yet elegant treat that highlights the natural sweetness of Medjool dates, enhanced with a crunchy, spiced nut filling and a touch of honey. These are perfect as a dessert, snack, or part of a mezze platter.
🧂 Ingredients
- 24 Large Medjool dates(pitted)
- 0.5 cup Chopped walnuts or almonds
- 0.25 cup Chopped pistachios
- 2 Tbsp Honey
- 1 pinch Ground cinnamon
- 1 pinch Ground cardamom(optional)
- 0.25 tsp Orange zest(optional)
👨🍳 Instructions
- 1
In a small bowl, combine the chopped walnuts or almonds, chopped pistachios, honey, ground cinnamon, ground cardamom (if using), and orange zest (if using).
💡 Tip: Stir until all ingredients are well combined and form a paste-like consistency. - 2
Using a small knife, carefully make a lengthwise slit in each pitted date, being careful not to cut all the way through.
💡 Tip: This creates a pocket for the filling. - 3
Gently open the date to create a pocket for the filling.
- 4
Fill each date with a spoonful of the nut mixture, pressing the filling into the pocket and allowing it to slightly overflow.
💡 Tip: Don't overfill, but ensure a generous amount of filling. - 5
Arrange the stuffed dates on a baking sheet lined with parchment paper.
- 6
Bake in a preheated oven at 350°F (175°C) for 8-10 minutes, or until the dates are warmed through and the filling is slightly toasted.
💡 Tip: Watch carefully to prevent burning. - 7
Alternatively, these can be served without baking for a no-cook treat.
- 8
Serve warm if baked, or at room temperature if not baked.
💡 Tip: These are best enjoyed shortly after preparation.
💡 Pro Tips
- ✓Use high-quality, soft Medjool dates for the best texture.
- ✓Experiment with different nuts like pecans or hazelnuts.
- ✓A sprinkle of sea salt on top can balance the sweetness.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Stuff with goat cheese or cream cheese for a savory-sweet combination.
- Dip half of the stuffed date in melted dark chocolate.
- Roll in shredded coconut after stuffing.