Last updated on January 18, 2026
I still remember the first time I snuck into the kitchen late at night for something sweet and found a bowl of glossy Medjool dates—my husband had hidden them for a snack. One bite of a warm, almond-stuffed date and I was hooked. If you’re reading this because you crave something small, sweet, and a little fancy but worry that “stuffed” equals complicated, I promise this is a beginner-friendly treat. It takes a few minutes of prep, a little creativity, and almost no baking skills, and if you love ricotta fillings you might enjoy a similar creamy idea like these creamy ricotta shells I bookmarked recently.
A Quick Look at This Stuffed Dates Recipe
This stuffed dates recipe uses Medjool dates as the sweet base and a handful of simple fillings—ricotta with coconut, goat cheese with almonds, and a couple of nut-butter mixes—so each bite feels different. It’s a quick, no-bake snack that’s naturally sweet and satisfying, making it a great pick-me-up or simple dessert. For busy home cooks and beginners, the recipe is forgiving: you can mix and match fillings, and it’s easy to scale. Keep reading to find step-by-step instructions, helpful tips, and tasty serving ideas so you can whip these up for a crowd or a cozy night in.
Ingredients You’ll Need for Stuffed Dates
Below is a clear list of what you’ll need for this batch of stuffed dates (makes about 20). I’ll break it into essentials, optional add-ons, and substitutions/shortcuts so you can shop or improvise easily.
Essentials
- 20 large Medjool dates (pitted or unpitted; I prefer large, soft ones)
- 2 tablespoons ricotta cheese
- 1 tablespoon shredded coconut (unsweetened)
- 2 tablespoons goat cheese
- 5 whole raw almonds (to chop and fold into goat cheese mixture)
- 1 tablespoon honey (divided — used sparingly across fillings)
- 3 tablespoons cashew butter
- 3 tablespoons creamy peanut butter
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1 tablespoon cacao nibs
- 1 tablespoon dark chocolate, roughly chopped
- 1 tablespoon crushed pistachios (for topping)
These core ingredients create three or four distinct fillings that are creamy, nutty, and lightly spiced. The dates are the star and everything else is just a small scoop to elevate them.
Optional add-ons
- Flaky sea salt for finishing (a tiny pinch balances the sweetness)
- Extra chopped nuts (walnuts, pecans, or extra pistachios)
- Orange zest to lift ricotta or goat cheese fillings
- A tiny drizzle of extra honey or maple syrup if you want them sweeter
- Sesame seeds or toasted coconut for texture
- A splash of vanilla extract in ricotta for more depth
Optional add-ons let you personalize the flavor profile and texture—try one or two to find your favorite combination.
Substitutions and shortcuts
- Dates: If Medjool are unavailable, use any soft, large dates like Deglet Noor, but soak them in warm water for 10 minutes first to soften.
- Ricotta: Swap with mascarpone (richer) or plain cream cheese in equal amounts.
- Goat cheese: Substitute with feta for a tangier bite, or use more ricotta if you prefer a milder taste.
- Cashew butter / Peanut butter: Any smooth nut or seed butter works—almond butter, sunflower seed butter (for nut-free), or tahini for a savory twist.
- Honey: Use maple syrup for a vegan option.
- Cacao nibs + dark chocolate: If you don’t have cacao nibs, use finely chopped dark chocolate only, or chocolate chips.
- Crushed pistachios: Use any chopped nut or even crunchy granola as a topping.
- Pre-pitted dates: Buying pitted dates saves a step—just make sure they’re fresh and soft.
Shortcuts: Buy pre-pitted dates and pre-chopped nuts to save time. If you want fewer filling bowls, mix two fillings into one bowl (for example, ricotta + a little cashew butter) and adjust seasonings to taste.
How to Make Stuffed Dates Step-by-Step
I walk through this exactly how I make them at home—simple, relaxed, and beginner-friendly. Take your time, use small spoons, and have fun mixing fillings.
Gather your tools and workspace.
- You’ll need a small cutting board, a sharp paring knife, a spoon or small melon baller for filling, three small bowls for mixes, and a plate to arrange the finished dates. Having everything laid out before you makes the process feel calm and tidy.
Prepare the dates.
- Hold a date steady on the cutting board. Using your paring knife, make a lengthwise cut down the center of each date—stop before you cut all the way through so the date still holds its shape like a tiny pouch. Gently press the sides open and remove the pit with your fingers. If the dates are sticky, dip the knife in warm water and dry it between cuts to keep things neat.
Make the ricotta-coconut filling.
- In a small bowl, stir together 2 tablespoons ricotta cheese, 1 tablespoon shredded coconut, and about 1/2 teaspoon of honey (adjust to taste). Mix until smooth. The texture should be creamy but still scoopable; if it’s too soft, chill it for 10 minutes to firm up.
Make the goat cheese-almond filling.
- Place 2 tablespoons goat cheese in another bowl. Chop the 5 almonds into small pieces (or pulse briefly in a food processor). Fold the chopped almonds into the goat cheese with a tiny drizzle (about 1/4 teaspoon) of honey to round the flavor. Taste and adjust—if it’s too tangy, add a touch more honey.
Make the spiced nut-butter fillings.
- In a third bowl, combine 3 tablespoons cashew butter with 1/2 teaspoon ground cardamom. Stir until evenly mixed. In a separate small dish (or reuse one of the bowls after washing), blend 3 tablespoons creamy peanut butter with 1/2 teaspoon ground cinnamon. These two spreads will give you warm, aromatic options—cardamom for something floral and peanut-cinnamon for comfort-food vibes.
Prepare the chocolate-cacao topping.
- Mix 1 tablespoon cacao nibs and 1 tablespoon roughly chopped dark chocolate in a little dish. The combination gives both crunch and melt-in-your-mouth chocolate. Keep it nearby to top nut-butter-stuffed dates immediately after filling.
Stuff your dates.
- Using a small teaspoon or a melon baller, scoop a bit of your chosen filling and gently press it into the cavity of each date. Don’t overfill; you want a neat little mound that sits inside the opened date. Aim for variety: make 6 ricotta-coconut, 6 goat-cheese-almond, 4 cashew-cardamom, and 4 peanut-cinnamon, or mix as you like.
Add toppings.
- Sprinkle crushed pistachios over the ricotta-filled dates for color and crunch. For the nut-butter filled dates, press a few cacao nibs and pieces of dark chocolate into the top so the nibs adhere. If you like, add a tiny pinch of flaky sea salt to any chocolate-topped dates.
Serve.
- These are at their best right after stuffing—fresh, slightly sticky, and fragrant. Arrange them on a small plate or platter. If you’re serving a crowd, place them on a pretty tray with small forks or toothpicks for easy picking.
Store leftovers.
- If you have any left, store them in an airtight container. At room temperature they’ll keep up to 5 days (if your kitchen is cool). For longer storage freeze them in a single layer on a tray for an hour, then transfer to a freezer bag for up to 2 months. Thaw in the fridge before serving.
A small tip: if the nut butter is stiff, warm it for 10–15 seconds in the microwave to soften slightly, then stir well before filling. But don’t make it hot—just scoopable.
Common Mistakes to Avoid
Stuffing dates is forgiving, but there are a few little mistakes I see beginners make. Below I explain the pitfalls and how to skip them so your first batch looks and tastes great.
Mistake 1: Picking the wrong dates
Not all dates are equal. Choosing small, dry dates makes stuffing difficult and the texture less pleasant. Medjool dates are large, soft, and glossy—perfect for stuffing. If you have firmer dates, soak them in warm water for 10 minutes, drain and pat dry before stuffing.
Mistake 2: Overfilling or making messy cuts
Cutting all the way through the date or overfilling makes them fall apart and look messy. Stop the cut before it splits the date in half so it stays like a little pouch. Use a small spoon and fill gently. If the filling leaks, scoop a little back out and use it as a dip with crackers.
Mistake 3: Skipping texture contrast
A date filled with only smooth cheese or butter can feel one-note. Add something crunchy—nuts, cacao nibs, or toasted coconut—to brighten the bite. A tiny pinch of flaky salt on chocolate versions makes the flavors pop.
Serving Suggestions for Stuffed Dates
Stuffed dates are versatile—sweet, savory, and tiny enough to work at most gatherings. Here are a few ways I like to present them, depending on the occasion.
If you want inspiration for other stuffed pastries and small bites, I also enjoy experimenting with buttery, savory fillings like in this buttery shrimp croissants recipe—think of stuffed dates as the sweet cousin to those indulgent treats.
Casual snack or afternoon treat
Place a small plate by your tea or coffee station. Pair a few stuffed dates with a handful of raw almonds and a cup of black tea or cold brew for a calm afternoon nibble. The sweetness will satisfy without being heavy.
Party platter
Arrange assorted stuffed dates on a large board with sliced cheeses, fresh fruit, and crackers. Label each type so guests know which is sweet, tangy, or chocolatey. They’re great as bite-sized desserts after a big meal.
Little dessert after dinner
Serve two or three stuffed dates per person on small dessert plates with a drizzle of honey and a dusting of cinnamon. Add a sprig of mint for color. The portion feels indulgent but not overwhelming—perfect for ending a cozy meal.
Conclusion
I hope this shows how approachable and comforting stuffed dates can be—really, they’re easier than they look, and wonderfully customizable. You can play with fillings, change toppings, and serve them any way that fits your kitchen rhythm. If you want more inspiration, I like exploring other takes on stuffed dates; there’s a lovely roundup of ideas from Cardamom and Tea that can spark new combos, and Feel Good Foodie’s stuffed-dates variations gives several practical stuffing ideas you can try next. Give these a whirl, and if you make a batch, tell me which filling was your favorite—I love swapping tips and little tweaks.
FAQs About Stuffed Dates
Q1: Can I make Stuffed Dates ahead of time?
A1: Yes. You can stuff the dates and keep them in an airtight container in the fridge for up to 3 days. For longer storage, freeze them on a tray then transfer to a freezer bag for up to 2 months. Thaw in the fridge before serving.
Q2: Are Stuffed Dates suitable for a vegan diet?
A2: Stuffed Dates can be vegan if you swap dairy fillings for plant-based options—use almond ricotta or a vegan cream cheese, and replace honey with maple syrup. Nut butters are already vegan-friendly.
Q3: How do I keep Stuffed Dates from getting too sticky?
A3: To avoid excessive stickiness, choose firm but soft Medjool dates and don’t overfill. Dusting your hands with a little finely ground coconut or cocoa before handling can help. Store them in a cool place; warmth increases stickiness.
Q4: Can I use other types of nuts in these Stuffed Dates?
A4: Absolutely. Walnuts, pecans, pistachios, and hazelnuts all work well. Toasting nuts briefly brings out their flavor and adds extra crunch.
Q5: What are some creative flavor variations for Stuffed Dates?
A5: Try ricotta with lemon zest and pistachios, almond butter with orange zest and dark chocolate shavings, or goat cheese with a smear of fig jam and chopped walnuts. Mix spices like cardamom, cinnamon, or a pinch of chili for an adventurous twist.
