Quick answer: To make stuffed dates, slice open a soft Medjool date, remove the stone and press in a filling such as an almond, peanut butter, cream cheese or tahini. For a chocolate version, dip the stuffed dates in melted dark chocolate and chill for 15 minutes.
Last updated: 14 November 2026
Ingredients (makes 12)
- 12 soft Medjool dates
- Fillings (choose one or several), see below
- Optional: 100 g (3.5 oz) dark chocolate and flaky sea salt
6 easy fillings
- Almond: one whole almond in each date.
- Walnut or pistachio: half a walnut or a few pistachios.
- Peanut butter: about 1 teaspoon per date, finished with a pinch of salt.
- Tahini: about 1 teaspoon per date, with sesame seeds on top.
- Cream cheese: about 1 teaspoon, with a few chopped nuts or a little honey or date syrup.
- Chocolate: dip any of the above in melted dark chocolate.
Method
- Slit each date lengthwise and remove the stone.
- Press in your chosen filling and gently close the date.
- For chocolate, melt the chocolate gently, dip the stuffed dates, place on baking paper and chill for 15 minutes.
- Serve at room temperature.
Tips
- Choose soft, plump dates, as dry dates split. See how to choose high quality Medjool dates.
- Keep dairy fillings in the fridge and eat within 2 to 3 days.
- Nut-free? Use tahini, seeds or leave unfilled. Check labels for allergens.
Short on time? Browse our ready-made stuffed dates collection, or read the stuffed dates guide. Buy Palestinian Medjool dates cold-stored below 5°C. More ideas in date recipes.
Frequently asked questions
What are stuffed dates filled with?
Common fillings are almonds, walnuts, pistachios, peanut butter, cream cheese and tahini.
What are the best dates for stuffing?
Soft, large dates such as Medjool are easiest to open and fill.
How long do stuffed dates keep?
Nut-filled dates keep for several days in an airtight container. Dairy fillings should be refrigerated and eaten within 2 to 3 days.
