Roman Stuffed Dates

Close-up of stuffed dates on a plate, filled with a crumbly mixture. They are placed on a bed of fresh greens and sprinkled with pine nuts, on a rustic brown background.

4.80 from 5 votes

Chewy, caramel-like Medjool dates are stuffed with a chunky mixture of ground pine nuts and walnuts 🌰 for the perfect crunch. A hint of course-ground black pepper balances the sweetness of the dates that are finished in a bath of warm honey 🍯.

Prep Time10

Cook Time5

Total Time15

Course: Dessert

Cuisine: Italian, Middle Eastern

Keyword: dates,, healthy snack, stuffed dates

Servings: dates

Author: The Modern Nonna

Equipment

Ingredients

¼ cup walnuts
¼ cup pine nuts
½ tsp ground black pepper
10 Medjool Dates pitted
3 tbsp honey or spicy honey

Instructions

Add the nuts into a mortar and pestle. You can also do this in a food processor if you want to save on time.
Crush the nuts until fine. Add the pepper and stir.
Make a cut on each date in the middle and take out the pit. Fill each date with the nut filling.
In a pan, warm up the honey on medium heat until it’s super thin but not bubbling.
Take the pan off the heat, add in the dates and baste them with the honey. Serve and enjoy!

Video

Notes

Nut variations: Feel free to use any type of nuts or seeds you like, such as pecans, almonds, and macadamia nuts. For those with nut allergies, try your favorite seeds.

Add-ins: Add your favorite cheese, such as goat cheese or feta, to the stuffing for a creamier texture.

Spice alternatives: To switch up the flavor profile, you can add a hint of spice such as cinnamon or cayenne pepper for a bit of warmth.

Sweetness: If you prefer a less sweet version, reduce the amount of honey to let the savory flavor of the nuts and pepper stand out.

Equipment: If you don't have a mortar and pestle, grind the nuts and black pepper together in a food processor instead.

Nutrition