Healthy Stuffed Dates
Naturally sweet dates filled with tangy goat cheese and crunchy walnuts, finished with a drizzle of honey and a touch of spice. A simple yet elegant appetizer ready in just minutes—perfect for gatherings or everyday snacking.
Equipment
- 1 cutting board
- 1 sharp knife
- 1 small spoon (for stuffing)
- 1 baking sheet (if serving warm)
Ingredients
- 20 large Medjool dates
- 4 ounces goat cheese softened
- ¼ to ⅓ cup walnut pieces
- 2 tablespoons honey warmed (for drizzling)
- ½ teaspoon red pepper flakes or Aleppo pepper optional, for garnish
Instructions
- Prepare the Dates: Begin by placing the Medjool dates on a clean cutting board. Using a small, sharp knife, carefully slice each date lengthwise from top to bottom. Make sure not to cut all the way through—you want the date to open like a book, not separate into two pieces. Gently remove and discard the pit from the center. Repeat this process until all dates are pitted and opened, creating little “pockets” for filling.
- Soften the Cheese: For the smoothest filling, allow the goat cheese to sit at room temperature for about 10–15 minutes before using. This softens the texture, making it easier to spoon or spread inside the dates. If you’re short on time, you can briefly warm the cheese by stirring it with the back of a spoon in a small bowl until it becomes creamy and spreadable.
- Fill Each Date: Take one pitted date in your hand and gently open it wider without tearing the skin. Using a small spoon (or piping bag if you prefer extra neatness), add about a teaspoon of softened goat cheese into the hollow center. The cheese should be nestled inside but slightly visible at the top. Continue filling the remaining dates until all are stuffed with creamy cheese.
- Add the Crunchy Topping: Once the dates are filled, press a small walnut piece gently into the cheese of each date. Don’t push too hard—just enough so the nut sits securely in place. This not only adds crunch but also provides a nutty flavor that complements the sweetness of the date and the tanginess of the cheese.
- Drizzle with Honey: Warm the honey slightly, either by placing the jar in a bowl of hot water for a few minutes or microwaving it for 5–10 seconds. Using a teaspoon or small honey dipper, drizzle a light stream of honey over the stuffed dates. The honey adds shine, natural sweetness, and helps tie together the sweet-salty flavor combination.
- Sprinkle on the Spice: If you’d like a touch of heat, finish the dates with a small pinch of red pepper flakes or Aleppo pepper. This optional step adds a subtle kick and a pop of color that makes the appetizer visually striking. Sprinkle sparingly so the spice enhances rather than overwhelms the delicate flavors.
- Arrange and Serve: Transfer the finished stuffed dates to a serving platter. Arrange them neatly in a single layer so each bite-sized piece looks appealing. These can be served immediately at room temperature, or, for a cozier variation, you can warm them in the oven.
Notes
- Use fresh, plump Medjool dates for the best flavor and texture.
- Bring goat cheese to room temperature before stuffing for easier spreading.
- Toast the walnuts lightly for a deeper, nuttier taste.
- Warm the honey just before drizzling for a glossy finish.
- For a dairy-free option, swap goat cheese with nut butter or tahini.
- These can be served either warm from the oven or at room temperature.
