Description
Delicious Medjool dates stuffed with a creamy mixture of cream cheese, cranberries, and pecans, perfect for a sweet and savory treat.
Ingredients
Scale
- 12 Medjool dates, pitted
- 4 ounces cream cheese, softened
- 1/4 cup dried cranberries, chopped
- 1/4 cup pecans, chopped
- 1 tablespoon honey
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, mix together the softened cream cheese, chopped cranberries, chopped pecans, honey, vanilla extract, and a pinch of salt. Stir until smooth and fully combined.
- Carefully slice each pitted date lengthwise to create a small pocket be sure not to cut all the way through.
- Using a small spoon or piping bag, fill each date with the cream cheese mixture until nicely stuffed.
- Arrange the stuffed dates on the prepared baking sheet.
- Bake for 10–12 minutes, just until the dates are warm and the cream cheese is slightly softened.
- Let cool for a few minutes before serving. Enjoy them warm or at room temperature.
Notes
- These stuffed dates can be prepared ahead of time and baked just before serving.
- Feel free to substitute walnuts for pecans if you prefer.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed date
- Calories: 100
- Sugar: 8g
- Sodium: 30mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg