Stuffed Medjool Dates – 3 Ways
These stuffed dates are like nature’s truffles—sweet, rich, and perfect for entertaining or snacking. Each version is indulgent in its own way: one chocolatey and nutty like a Snickers bar, one elegant and fragrant like Dubai, and one espresso-laced and creamy like a plant-based tiramisu.
Takes 25 minutes
Serves 12
Ingredients
Snickers Style (4 dates):
- 4 tsp peanut butter
- 2 tbsp roasted peanuts roughly chopped
- 60 g dark chocolate for coating
- Optional: flaky sea salt and peanuts for topping
Dubai Style (4 dates):
- 2 tbsp pistachio butter
- 1 tbsp toasted desiccated coconut
- 60 g dark chocolate for coating
- Optional: crushed pistachios for garnish
Tiramisu Style (4 dates):
- 2 tbsp almond butter
- 1 tbsp thick coconut yoghurt
- ½ tsp espresso powder or instant coffee
- ½ tsp maple syrup optional
- Pinch of sea salt
- 60 g dark chocolate for coating
- Optional: cacao powder or coffee bean for decoration
Instructions
Prep the dates:
- Slice each Medjool date along one side and remove the pit, keeping the date intact like a pocket.
Snickers Style
- Fill and finish:
- Stuff each of the 4 dates with 1 tsp peanut butter and a few chopped peanuts. Close the date gently.
- Dip in melted dark chocolate, place on a parchment-lined tray, and sprinkle with flaky sea salt if using.
- Chill until the chocolate sets.
Dubai Style
- Mix and fill:
- Stir 2 tbsp pistachio butter with 1 tbsp toasted coconut until combined.
- Fill each of the 4 dates with this mixture and gently close.
- Dip in melted dark chocolate and garnish with a sprinkle of crushed pistachios if desired.
- Chill until set.
Tiramisu Style
- Make the cream filling:
- Mix 2 tbsp almond butter with 1 tbsp coconut yoghurt, ½ tsp espresso powder, a pinch of sea salt, and maple syrup if using.
- Stir until thick and creamy.
- Fill each of the 4 dates with approx. 1 tsp of the mixture.
- Dip in melted dark chocolate, then dust with cacao or espresso powder.
- Chill until firm.