Roasted Stuffed Dates
Roasted stuffed dates are addicting bites of all time!!! Roasting turns sweet medjool dates into gooey “caramels” that pairs beautifully with toasted nuts inside.
Oh my gosh, you guys, I have such a treat for you today!!
It’s not something you’d think of appetizers. But they ARE indeed a perfect appetizer to pass around at a cocktail party, or serve before dinner. These roasted medjool dates are also quite an amazing (and healthy!) snack!
So what’s so special about this snack?
You know that medjool dates (my favorite kind!) are naturally sweet and used in many energy balls/bars and smoothies. They’re healthy sugar alternatives.
But did you know that when roasted, these little wrinkly dry fruits turn into gooey caramels? I mean I’m not even exaggerating here. It’s so unbelievably good!!!
And to cut the sweetness, we’re stuffing the pitted dates with walnuts (or pecans) and cream cheese. This combination is simply AMAZING! Toasted nuts + gooey caramel-like dates + creamy cream cheese!!! Cream cheese is totally optional though. I feel like it cuts down the sweetness nicely, but walnut stuffed dates are just as addicting.
I first learned this snack from Aimee Song (aka IG queen, aka @songofstyle). She is such a fun person to follow and this date snack/appetizer is straight from her stories (minus the cream cheese).
Anyway, dates don’t need to be wrapped in bacon to be good. Of course, I won’t turn those down either, but this healthy little bites are just as delicious!
Let me know if you give this a try! And I really, really hope you give this a try. You can even just try roasting 3 dates to see how amazing they are!
Roasted Stuffed Dates
Yield: 10 pieces
- 10 dates
- 1-2oz cream cheese
- 10 pecan or walnut halves
- Preheat the oven to 350°F (177°C).
- To pit the dates, make a small slit length-wise and discard the pits.
- Fill each date with about 1/2-1 teaspoon of cream cheese.
- Then top with pecan or walnut halves.
- Arrange on a baking sheet lined with parchment paper.
- Bake for 10-15 minutes.
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