Ingredients
Scale
- 12 large Medjool dates, pitted
- 1/2 cup coconut cream
- 1/4 cup cream cheese, softened
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1/4 cup crushed walnuts or pecans, toasted
- Pinch of sea salt (optional)
Instructions
- Preheat oven to 350°F (175°C) if toasting nuts. Line a small baking sheet with parchment paper.
- In a bowl, mix coconut cream, cream cheese, maple syrup, and vanilla extract until smooth and creamy.
- Toast crushed nuts in the oven for about 5 minutes, then set aside to cool.
- Slice each date lengthwise without cutting all the way through and remove the pit.
- Fill each date with about a teaspoon of the coconut mixture.
- Sprinkle with toasted nuts and a pinch of sea salt if desired.
- Serve immediately or chill before serving for a firmer texture.
Notes
- Use soft Medjool dates for best texture and flavor.
- Chill the filling if it’s too runny before stuffing the dates.
- These can be made ahead and stored in the fridge for up to 4 days.
- Try a chocolate drizzle or shredded coconut topping for extra flair.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 stuffed date
- Calories: 110
- Sugar: 13g
- Sodium: 20mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 5mg
Keywords: stuffed dates, coconut cream pie, easy dessert, no-bake snack, holiday treats