Description
Delicious cream cheese-stuffed dates filled with cranberries and pecans, perfect as a sweet treat or appetizer.
Ingredients
Scale
- 12 Medjool dates, pitted
- 4 ounces cream cheese, softened
- 1/4 cup dried cranberries, chopped
- 1/4 cup pecans, chopped
- 1 tablespoon honey
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, mix together the softened cream cheese, chopped cranberries, chopped pecans, honey, vanilla extract, and a pinch of salt. Stir until smooth and fully combined.
- Carefully slice each pitted date lengthwise to create a small pocket be sure not to cut all the way through.
- Using a small spoon or piping bag, fill each date with the cream cheese mixture until nicely stuffed.
- Arrange the stuffed dates on the prepared baking sheet.
- Bake for 10–12 minutes, just until the dates are warm and the cream cheese is slightly softened.
- Let cool for a few minutes before serving. Enjoy them warm or at room temperature.
Notes
- For a vegan option, substitute cream cheese with a plant-based alternative.
- These can also be served cold or at room temperature for a different experience.
- Variations can include adding chocolate chips or using different nuts instead of pecans.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed date
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg