Cranberry Pecan Cream Cheese Stuffed Dates
Delicious sweet and salty stuffed Medjool dates filled with cream cheese, toasted pecans, and dried cranberries.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 12 stuffed dates 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 12 Medjool dates
- 8 oz cream cheese
- 1/2 cup toasted pecans, chopped
- 1/2 cup dried cranberries
- Honey (optional)
- Cinnamon (optional)
Instructions
- Preheat your oven to 350°F (175°C) to toast the pecans.
- Spread the pecans on a baking sheet and toast for about 8-10 minutes until fragrant.
- Prepare the dates by making a lengthwise slit in each date and removing the pit.
- Combine the cream cheese, chopped toasted pecans, and dried cranberries in a bowl until well mixed.
- Stuff each date with the cream cheese mixture, ensuring it is generously filled.
- Drizzle with honey and sprinkle cinnamon if desired before serving.
- Arrange the stuffed dates on a serving platter and serve immediately or refrigerate until ready.
Notes
For a vegan option, substitute with vegan cream cheese. Can store leftovers in an airtight container in the fridge for up to three days.
Nutrition
- Serving Size: 1 stuffed date
- Calories: 80
- Sugar: 8g
- Sodium: 70mg
- Fat: 4.5g
- Saturated Fat: 2g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1.2g
- Protein: 1.5g
- Cholesterol: 25mg