Cranberry Pecan Cream Cheese Stuffed Dates: A Delightful Treat

Cranberry Pecan Cream Cheese Stuffed Dates are a delightful treat, packed with sweetness and creaminess, perfect for impressing guests or enjoying a cozy night in.

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Prep Time 20

Cook Time 15

Total Time 40

Servings: 10 dates

Course: Appetizer

Cuisine: American

Calories: 90

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Stuffing

8 oz cream cheese softened
½ cup pecans finely chopped
½ cup dried cranberries chopped
2 tablespoon honey or maple syrup for vegan
1 teaspoon vanilla extract
¼ teaspoon cinnamon optional

For the Dates

20 Medjool dates pitted
1 pinch sea salt

For Garnish

1 tablespoon fresh parsley optional

Equipment

Mixing Bowl
Baking Sheet
parchment paper
Spoon or piping bag

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C).
In a mixing bowl, combine cream cheese, pecans, dried cranberries, honey, vanilla extract, and cinnamon. Mix until smooth.
Make a slit down one side of each date to create a pocket for stuffing.
Fill each date pocket with the cream cheese mixture, being careful not to overstuff.
Line a baking sheet with parchment paper and arrange the stuffed dates an inch apart. Sprinkle a pinch of sea salt over the tops.
Bake for 10-15 minutes, until the cream cheese is warm and slightly golden.
Let the dates cool for a few minutes on the baking sheet.
Garnish with fresh parsley before serving.

Nutrition

Serving: 1dateCalories: 90kcalCarbohydrates: 15gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 10mgSodium: 50mgPotassium: 100mgFiber: 2gSugar: 8gVitamin A: 100IUVitamin C: 1mgCalcium: 40mgIron: 0.5mg

Notes

These stuffed dates can be enjoyed fresh or stored in the fridge for up to 3 days. Reheat before serving for the best taste.

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