Cranberry Pecan Cream Cheese Stuffed Dates to Wow Your Guests
Indulge in these Cranberry Pecan Cream Cheese Stuffed Dates, a delightful twist on snacking that impresses guests with every bite.
Equipment
- Mixing bowl
- Baking sheet
- Spatula
- Piping Bag
- Oven
Ingredients
For the Filling
- 12 pieces Medjool dates Pitted
- 8 oz cream cheese Softened
- ½ cup pecans Finely chopped
- ½ cup dried cranberries Chopped
- 2 tablespoon honey Or agave nectar for a vegan option
- 1 teaspoon vanilla extract Pure
- ¼ teaspoon cinnamon Optional
- ¼ teaspoon sea salt For balancing sweetness
- 1 tablespoon fresh parsley For garnish, optional
Instructions
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine cream cheese, chopped pecans, chopped cranberries, honey, vanilla extract, and cinnamon if using. Mix until smooth.
- Make a slit along one side of each pitted Medjool date to create a pocket for the filling.
- Stuff each date generously with the cream cheese mixture.
- Arrange the stuffed dates on a baking sheet lined with parchment paper, then sprinkle with sea salt.
- Bake for 10-15 minutes until the cream cheese is warm and slightly golden.
- Let the dates cool for a few minutes before serving to allow flavors to meld.
- Garnish with fresh parsley and arrange on a platter for serving.
Notes
Choose plump, fresh Medjool dates, and do not overstuff to avoid bursting when baking. Allow cooling for optimal flavor melding.
Nutrition
Serving: 1dateCalories: 100kcalCarbohydrates: 15gProtein: 2gFat: 4gSaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 10mgSodium: 50mgPotassium: 100mgFiber: 2gSugar: 8gVitamin A: 5IUVitamin C: 2mgCalcium: 4mgIron: 2mg
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