Everyone who tried my Dubai Stuffed Dates absolutely loved them so I had to come back with another stuffed date recipe. They make such a delicious sweet treat that is actually healthy! Medjool dates are a great source of fibre and minerals like potassium, copper, magnesium, manganese and iron. I use them as a base in my Nut Free Chocolate Bliss Balls and Wholesome Chocolate Bliss Balls. But I also love them in savoury recipes like this Roasted Cauliflower and Kale Salad or this Quick and Healthy Sheet Pan Moroccan Chicken.
What’s to Love About Pecan Pie Stuffed Dates
- allergy friendly – these pecan stuffed dates are gluten free, wheat free, dairy free, egg free and vegan.
- easy to make – this recipe is very easy to make and take less than 30 minutes to put together. The hardest part is waiting for them to set in the fridge!
- naturally sweetened – this healthy sweet treat is naturally sweetened with just dates and no other added sugars.
Ingredients Notes & Substitutions
Below is a list of all of the ingredients that you will need to make Pecan Pie Stuffed Dates along with any possible ingredient swaps. Find the ingredient quantities in the recipe card at the bottom of this post.
- Medjool dates – these are fresh dates and not dried dates. Dried dates will not work for this recipe.
- cashew butter – you can swap the cashew butter for almond butter or peanut butter.
- vanilla extract
- soy milk – you can use your preferred dairy-free milk like almond milk or oat milk.
- sea salt flakes – a pinch of sea salt helps to balance out the sweetness of the dates resulting in a delicious salted caramel flavor.
- toasted pecans – to toast the pecans you can pop them onto a tray and into a 180°C/356°F oven for around 5 minutes, but keep an eye on them so that they don’t burn! Some of the pecans are chopped up and added into the caramel and some are left whole to top each date with.
- ground cinnamon – I love dusting each date with a little ground cinnamon, it’s not only pretty but tastes so good as well.
How to Make Pecan Pie Stuffed Dates
To make this delicious sweet treat, start by making the salted date caramel. Add the pitted medjool dates to the jug of a high speed blender or a jug or bowl if using a handheld blender. Next add the cashew butter, soy milk, vanilla extract, sea salt flakes and blend until smooth. If there are still a few little chunks of date that is completely fine.
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Add the chopped toasted pecans to the caramel and stir through.
Line a small baking tray with parchment paper. Cut a slice into the top of each date and remove the pit (seed). Holding a date in one hand, take a teaspoonful of date caramel and stuff it inside of the date, smoothing out the top of the caramel. Place the stuffed date onto the tray and repeat this process with the remaining dates. If there is any caramel leftover, use it to make up a few extra dates or use it to spread onto apple slices for a sweet snack.
Break the dark chocolate up into a heat proof bowl atop a saucepan of water. Turn the heat to high and stir the chocolate as it melts.
Place a date onto a dessert spoon and use a second spoon to pour melted chocolate over the date, coating it completely. Slide the chocolate covered stuffed date onto the baking paper lined baking tray and repeat this step until all of the dates have been coated in chocolate. Press a toasted pecan into the top of each date and sprinkle each date with a little cinnamon.
Place the tray into the fridge for at least one hour or until the chocolate has set.
Pecan Pie Stuffed Dates
Equipment
- 2 Dessert spoons
- Sharp knife
- Chopping Board
- small baking tray
Ingredients
- 9 medjool dates
- 9 pecans, toasted
- 100 grams dark chocolate
- 1/4 teaspoon ground cinnamon
Caramel filling
- 6 medjool dates, pitted
- 1 tablespoon soy milk
- 1 tablespoon cashew butter
- 1 teaspoon vanilla extract
- Pinch sea salt flakes
- 1 tablespoon pecans, toasted, roughly chopped
Instructions
- Line a small baking tray with baking paper.
- Start by making the date caramel. Add the pitted dates, soy milk, cashew butter, vanilla extract and pinch of salt to a high-powered blender or a jug if using an immersion blender. Blend on high until smooth. Add the roughly pecans and stir through.
- Using a sharp knife, make a slice in the top of a date and remove the pit. Place the date onto the baking tray and repeat with the remaining dates. Use a teaspoon to spoon the date caramel into the centre of each date, placing them back onto the tray.
- Next melt the chocolate by topping a saucepan half filled with water with a heat proof bowl. Bring to a medium heat. Break the chocolate up and add to the bowl. Stir as the chocolate melts. Once melted remove from the heat.
- Place a date onto a spoon and use second spoon to drizzle more chocolate over the date until it’s completely coated in dark chocolate. Place onto the baking paper lined tray. Repeat this process until all of the dates are coated in dark chocolate. Place a pecan onto the top of each date and dust each date with a little cinnamon.
- Place the tray into the fridge and refrigerate until the chocolate has set (around one hour). Enjoy straight out of the fridge.
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