Cream Cheese Stuffed Dates are an easy yet fancy no-cook treat that's naturally sweet, creamy, and full of delicious texture. Soft Medjool dates are filled with honey whipped cream cheese before being rolled in crunchy pistachios and shredded coconut for the perfect bite-sized dessert.
Cream Cheese Stuffed Dates serves: 20 pieces
Prep time: 20 minutes
Cook time: 0 minutes
Total time: 20 minutes
You will need
• 20 large Medjool dates (or other large juicy dates)
• 4 oz (115g) cream cheese, softened
• 1–2 tbsp honey
• 1/4 tsp ground cardamom
• Pinch of salt
• 1/4 cup chopped toasted pistachios
• 2 tbsp unsweetened shredded coconut
1. Slice each date open down one side and remove the pit, leaving the date intact rather than cutting all the way through.
2. Finely chop the pistachios and mix them with the shredded coconut in a small bowl.
3. Beat together the softened cream cheese, 1 tablespoon of honey, cardamom, and a pinch of salt until smooth and creamy. Taste and add more honey if desired.
4. Transfer the cream cheese mixture to a piping bag (or a zip-top bag with the corner snipped off) and pipe the filling into each date, leaving some filling exposed.
5. Roll the exposed filling in the pistachio and coconut mixture. If desired, finish with flaky salt or a drizzle of melted chocolate. Chill until ready to serve.
Tips and tricks!
• Store the stuffed dates in the refrigerator for up to 5 days.
• Add 2–3 dashes of orange flower water to the filling for extra flavour.
• Use soft, large Medjool dates for the easiest filling and best texture.
• A zip-top bag with the corner cut off works perfectly if you don't have a piping bag.
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