Description
Delightful roasted stuffed dates packed with sweet and savory flavors, perfect for every occasion.
Ingredients
Scale
- 12 large Medjool dates
- 4 oz cream cheese (or Greek yogurt for a healthier option)
- 1/2 cup pecans or walnuts, finely chopped (or pumpkin seeds for nut-free)
- 4 slices of bacon, cooked and crumbled (or plant-based bacon)
- 1 tbsp honey (or maple syrup for a vegan option)
- Pinch of sea salt
Instructions
- Preheat your oven to 375°F (190°C).
- Carefully slit each Medjool date lengthwise and remove the pit.
- In a mixing bowl, combine the cream cheese, chopped nuts, and crumbled bacon.
- Stuff each date with the mixture without overstuffing.
- If using bacon, wrap it around each stuffed date and secure with a toothpick.
- Place on a baking sheet lined with parchment paper and bake for 15-20 minutes.
- Drizzle with honey while warm.
- Allow to cool slightly before serving, garnished with sea salt and herbs.
Notes
Feel free to add herbs like chives or parsley to the filling for extra flavor. Greek yogurt can be a great substitute for cream cheese.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 3 stuffed dates
- Calories: 180
- Sugar: 15g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg
