Roasted Stuffed Dates

These Roasted Stuffed Dates are a delightful blend of sweet and savory—soft, caramelized dates filled with creamy cheese or nut butter, then baked to warm perfection. Ideal as an elegant appetizer or a quick, satisfying snack.

Why You’ll Love This Recipe

• Sweet meets savory – rich dates filled with tangy, creamy fillings

• Effortless elegance – minimal prep for a refined bite

• Versatile appeal – fits holiday spreads, casual snacks, or party hors d’oeuvres

• Customizable – swap fillings and toppings to match your taste

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 24 medjool dates, pitted

• 4 oz cream cheese or goat cheese (or vegan cream cheese for dairy-free)

• 12 whole almonds or pecan halves (optional for added crunch)

• 2 tbsp honey or maple syrup (omit for vegan)

• ½ tsp lemon zest (optional for brightness)

• Pinch of flaky sea salt

• Optional garnish: chopped pistachios or fresh thyme

directions

1. Prep the dates
   Preheat oven to 375 °F (190 °C). Line a baking sheet with parchment or foil. Make a lengthwise cut in each date and remove the pit, leaving the sides intact.

2. Prepare the filling
   In a bowl, mix together cream cheese or goat cheese, honey or maple syrup, and lemon zest until smooth.

3. Stuff the dates
   Spoon about 1 teaspoon of the cheese filling into each pitted date. Gently press an almond or pecan half into the center of each.

4. Roast
   Arrange stuffed dates on the baking sheet. Roast for 8–10 minutes, until the cheese softens and starts to warm through.

5. Garnish & serve
   Remove from oven and sprinkle with flaky salt. Add chopped pistachios or fresh thyme before serving. Serve warm.

Servings and timing

• Servings: 12 (2 dates per person as appetizer)

• Prep time: 10 minutes

• Cook time: 8–10 minutes

• Total time: ~20 minutes

Variations

• Nut-free version: Skip almonds and press seeds (pumpkin or sunflower) or add extra cheese filling

• Spice infusion: Mix in ¼ tsp ground cinnamon or chili powder to the cheese filling

• Sweet & tart combo: Fold in 2 tbsp finely chopped dried cranberries into the filling

• Vegan/dairy-free: Use vegan cream cheese and maple syrup

• Savory twist: Use herb-infused goat cheese and top with fresh basil or oregano

storage/reheating

• Room temperature: Store leftover dates in an airtight container for up to 2 days

• Refrigerator: Keep in the fridge for up to 4 days

• Reheat: Warm in a 350 °F oven for 5 minutes or microwave briefly until soft

• Make-ahead tip: Stuff dates and keep unbaked, then roast fresh before serving

FAQs

Can I use another type of date?

Yes—Medjool dates are ideal for their softness and size, but Deglet Noor also works with a firmer texture.

Are these suitable for vegans?

Absolutely—just use vegan cream cheese and maple syrup.

Can I make these sweet only?

Yes—skip the nuts and drizzle with extra honey for a dessert-style bite.

Do I need to roast them?

No—serve them raw for a chewier texture, but roasting brings out caramel flavors.

How do I prep for a party?

Stuff dates ahead and refrigerate; roast just before guests arrive for maximum impact.

Can I make them ahead of time?

Yes—assemble unroasted and bake shortly before serving for best texture.

Are dates gluten-free?

Yes—dates and fillings listed are naturally gluten-free; always check labels on processed ingredients.

What fillings work well?

Cheese (cream, goat, blue), nut butter, mascarpone, or ricotta all work beautifully.

How hot are they after roasting?

They’re pleasantly warm—cool slightly before serving to avoid burning.

Can I double the recipe?

Yes—use multiple baking sheets and roast in batches for even cooking.

Conclusion

Roasted Stuffed Dates are easy to elevate your appetizer game—sweet, creamy, and customizable in under 20 minutes. Whether for holiday gatherings, elegant snacking, or casual entertaining, these bites deliver warmth, flavor, and simple sophistication in every delicious mouthful.