Best Stuffed Date Recipe

Dates are the healthiest snack options you can try! Although dates too have fat and calories, they are present in a proportionate amount. They make up for it by being extremely rich in nutrients, vitamins and minerals. Whether you want to make something special for your guests or just to treat yourself, you can always count on dates to make for a healthy, delicious snack. What’s better if you can make something exciting, healthy and delicious without a lot of effort? We at Nature’s Basket have brought you the best stuffed date recipes that will mesmerize you and your guests.

  1. Chocolate Covered Pretzel Date


  • ½ cup pretzel twists
  • ½ cup almonds
  • 8 dates, pitted
  • 3 tbsp. cocoa powder
  • 2 tbsp. peanut butter
  • 1 tsp. vanilla extract
  • Pinch of salt


  1. In a food processor, pulse some almonds and pretzels until a coarse consistency
  2. Now, remove the almond and pretzel mixture from the food processor and add in the dates
  3. Allow it to process until dates are chopped small to form into one large ball
  4. Next up, add in the almond, pretzel, cocoa, peanut butter, vanilla and salt
  5. Now, pulse until everything comes together to form a loose meal texture and form into balls

2. Orange Walnut StuffedDate


  • 30 Dried Dates
  • 4 Ounces Cream Cheese Softened
  • 1/2 Cup Walnuts Toasted and Chopped
  • 1 Tablespoon Orange Juice
  • 1 Tablespoon Honey
  • Zest of 1 Orange


  1. Split the dates down through the middle leaving one side attached
  2. In a small bowl, beat the cream cheese until creamy. Add in the honey and orange juice and beat again another minute. Stir in the zest and 1/4 cup of chopped walnuts
  3. Place filling in a Ziploc bag with the corner cut off or piping bag. Fill the center of each date with the cream cheese filling
  4. Now, top with additional toasted walnuts and extra zest if desired
  5. Store in the refrigerator.

3. Salted Chocolate PeanutButter Date


  • ½ kg dates pitted
  • ½ tsp. sea salt
  • 1 ¼ cup natural salted peanut butter
  • 1 cup of dark chocolate, chopped
  • 1 tbsp. melted coconut oil


  1. If your dates aren’t sticky and super moist when squeezed, soak in hot water for 10-15 minutes to soften. Then drain thoroughly and pit through
  2. Blend/pulse your dates until they form a loose dough. If it’s not quite combining, drizzle in a tiny bit of warm water – 1 tsp at a time – scraping down sides as needed and mix until a rough paste or ball forms. If you add too much water it will be difficult to handle them later as they won’t freeze well
  3. Lastly, add sea salt and mix once more to incorporate. Taste and adjust the salt level if desired
  4. Using a small melon baller or a Tablespoon and finger, scoop out small balls and roll/form them into balls
  5. Now, place on a parchment-lined baking sheet and freeze for 20-30 minutes to set
  6. In the meantime, drizzle on peanut butter until the top is coated
  7. Freeze again for another 15-20 minutes, or until the peanut butter has formed a semi-firm
  8. Warm the chocolate over a double boiler or in the microwave in 30 second intervals with coconut oil
  9. Remove truffles from freezer and, using a fork, scoop truffles up and quickly immerse in chocolate, using a small spoon to drizzle chocolate evenly on top
  10. Then gently shake off excess chocolate and place back on a parchment-lined baking sheet
  11. Alternatively, you could place the truffles on a fork and drizzle the tops with chocolate
  12. Freeze to set again, then dip the bottoms in chocolate and place on parchment to cool
  13. Top truffles with a small sprinkle of sea salt (optional), and repeat until all truffles are coated
  14. Place back in the freezer or fridge to set – about 30 minutes. Set out from the fridge to serve. For softer truffles, let it come to room temperature.

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