desserts

Stuffed Dates (Sweet, Salty, and Dangerously Addictive)

Pam 2026
Stuffed Dates (Sweet, Salty, and Dangerously Addictive)

Ingredients

Ingredients

For the Stuffed Dates (Makes about 24 pieces):

  • 12 Medjool dates, pitted
  • 4 oz (115g) goat cheese or cream cheese, softened
  • 2 tablespoons honey, plus more for drizzling
  • ¼ cup (30g) pistachios, shelled and roughly chopped
  • Flaky sea salt, for finishing
  • Fresh rosemary or thyme sprigs, for garnish (optional)

Optional Variations:

  • Add a small piece of toasted almond or walnut instead of pistachios
  • Drizzle with balsamic glaze instead of honey
  • Stuff with blue cheese for a sharper flavor
  • Add a tiny pinch of red pepper flakes for heat

Let’s talk about the perfect bite-sized appetizer. Sweet, caramel-like Medjool dates stuffed with creamy goat cheese or tangy cream cheese, topped with a crunchy pistachio and a drizzle of honey—these stuffed dates are a flavor explosion in every bite.

They’re sweet, salty, creamy, and crunchy all at once, and they come together in about 10 minutes with no cooking required. Perfect for holiday parties, wine nights, or just because you need a little something special. Make a batch and watch them disappear. Seriously, make a double batch.

Instructions

1

Prep the Dates

If your dates aren’t already pitted, use a sharp knife to make a lengthwise slit along one side and remove the pit. Gently open the date like a book.

2

Toast the Pistachios (Optional but Recommended)

In a small dry skillet over medium heat, toast the chopped pistachios for 2-3 minutes until fragrant and lightly golden. Shake the pan frequently to prevent burning. Remove from heat and let cool.

3

Prepare the Cheese Filling

In a small bowl, mix the softened goat cheese or cream cheese with 2 tablespoons of honey until smooth and well combined.

4

Stuff the Dates

Using a small spoon or a piping bag, fill each date with about 1 teaspoon of the cheese mixture. Gently press the date closed around the filling.

5

Add Toppings

Dip the top of each stuffed date into the toasted pistachios, pressing gently so the nuts adhere. Arrange on a serving platter.

6

Drizzle and Garnish

Drizzle the stuffed dates with additional honey and sprinkle with a pinch of flaky sea salt. Garnish with fresh rosemary or thyme sprigs if desired.

7

Serve

Serve immediately or refrigerate until ready to serve. Bring to room temperature for the best flavor.

8

Store

Store in an airtight container in the refrigerator for up to 3 days.

Pro-Tips for Stuffed Date Greatness

  • Use Medjool Dates: They’re larger, softer, and sweeter than other varieties, perfect for stuffing.
  • Soften the Cheese: Room temperature cheese is much easier to work with and creates a smoother filling
  • Toast Your Nuts: A quick toast brings out their flavor and adds extra crunch
  • Don’t Skip the Salt: A pinch of flaky sea salt balances the sweetness and makes the flavors pop
  • Make Ahead: You can stuff the dates a day ahead and refrigerate. Add the nuts, honey, and salt just before serving.

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