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Best Stuffed Dates

A delightful treat of sweet Medjool dates stuffed with cream cheese and topped with crunchy pecans, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 pieces
Course: Appetizer, Dessert
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 12 pieces Medjool dates Ensure dates are pitted.
  • 4 oz cream cheese, softened At room temperature for easy mixing.
  • ½ cup pecans, finely chopped Alternatively, use walnuts for a different taste.
  • 2 tbsp honey Can adjust to taste.
  • 1 pinch sea salt For finishing touch.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Slice each Medjool date down one side and remove the pit. Set aside.
Filling
  1. In a medium bowl, combine softened cream cheese, chopped pecans, and honey. Mix until smooth.
Stuffing
  1. Fill each date generously with the cream cheese mixture.
Baking
  1. Place the stuffed dates on a baking sheet lined with parchment paper and bake for about 10-12 minutes until warm and slightly golden.
Serving
  1. Sprinkle a pinch of sea salt over the baked dates and serve warm.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat at 350°F (175°C) for 5-7 minutes before serving.