Text image displaying Brenda Davis RD in bold, with Registered Dietitian and Nutritionist, Author, Speaker, Plant-Based Consultant written underneath in smaller font.
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Close-up of vegan dates stuffed with hazelnuts, arranged on a tray. The dark brown, glossy dates are split open to reveal two to three hazelnuts inside, offering a delightful contrast in texture and color.

Stuffed Dates

/ Desserts, Recipes, Snacks / By

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Makes about 46 stuffed dates

 

These are beautiful treats. They freeze well and are delicious just slightly thawed. You can get creative with the decorations, but nuts work especially well.

 

Dates

2 pounds (908 g) or about 46 large, soft, Medjool dates

 

 

Chocolate/Nut-butter Filling

 

2 cups (500 ml) dates, packed

1/2 cup (125 ml) boiling water

1/2 cup (125 ml) nut butter (organic peanut butter, hazelnut, cashew, almond or other nut butter)

1/4 cup (60 ml) cocoa or carob powder

1 tsp (5 ml) vanilla

1/4-1/2 tsp salt (optional)

Nuts for decoration (3 hazelnuts or almonds, 1 cashew, or 1 pecan or walnut half per date)

 

  1. Place dates in a glass bowl or measuring cup. Pour boiling water over the dates and let sit for about 5 minutes.
  2. Put dates and water into a food processor. Add nut butter, cocoa powder, vanilla and salt (if using). Process until very smooth.
  3. Put filling in a bowl, cover and place in the freezer for a few hours or until firm and easy to work with (can also be put in the refrigerator overnight).
  4. Slice Medjool dates lengthwise and remove pit, so that each date fans open and can be fille
  5. Stuff dates with filling (2-3 teaspoons per date). Press nuts on the top of filling to decorate
  6. Refrigerate or freeze until serving. If freezing, remove the dates a few minutes before serving to soften slightly.