Confession: I’m mad for anything caramel. Or butterscotch. Or generally brown sugar-y sweet. Mad. I pilfered brown sugar straight from the box as a child and scavenged for caramel candies in my gran’s jar of Brach’s candies.
But caramelfiends need to consider their physical health (and teeth!) as much as their mental health, which is why I am thrilled to share my modern take on the perfect caramel-butterscotch-brown-sugar-like treat: stuffed dates. Two ingredients. No added sugar. 1 minute of prep. Bliss.
You have no excuse not to make these at once. Here’s what you need:
*1 handful soft Medjool dates
*1 handful of walnut or pecans halves OR mild creamy goat goat cheese
Check and check.
The nut version delivers a candy bar sensation, while the goat cheese option is like/better than cheesecake.
Once home, remove three or four dates from the bag or package. Gently push out the pit (if not pitted) and open the date like a book. Now, either insert a nut half or spoon a heaping mound of goat cheese (a tablespoon-ish, depending on the size of the date and/or your love of goat cheese) into the open date. To finish, press the date closed, allowing the nut or goat cheese to peak through.
Admire your work, then eat.
Resist the buckling of your knees. Repeat. Did I mention these are good for you, too? Repeat again.Print
- 8 Medjool dates (or other soft, moist dates), pitted
- 8 pecan or walnut halves
- Now, either insert a nut half into the open date. To finish, press the date closed, allowing the nut or goat cheese to peak through. Eat! Or cover and refrigerate until ready to eat 🙂
Storage: Store in an airtight container in the refrigerator for up to 1 week for nut filling, 3 days for goat cheese filling.
Variation: Goat Cheese Stuffed Dates–In place of the nut, spoon a heaping mound of goat cheese (a tablespoon-ish, depending on the size of the date and/or your love of goat cheese) into the date.