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Nut-Stuffed Dates

Introducing Nut-Stuffed Dates, a naturally sweet treat that celebrates the flavors of Israel! ๐Ÿ‡ฎ๐Ÿ‡ฑ๐ŸŒด๐Ÿฏ Inspired by the abundance of date palms found across the country, this delightful recipe captures the essence of Israeli cuisine by combining the rich, natural sweetness of Medjool dates with a savory, nutty filling. Enjoy a taste of Israel in every bite and let these delicious morsels transport you to the sun-soaked landscapes of the Holy Land!

5 / 10
cook time:
20 min
Large Medjool dates, pitted 24
Chopped walnuts or almonds 1/2 Cup
Chopped pistachios 1/4 Cup
Honey 2 Tbsp
Ground cinnamon 1 pinch
Ground cardamom (optional) 1 pinch
Orange zest (optional) 1/4 Tsp
Step 1
In a small bowl, mix together the chopped walnuts or almonds, chopped pistachios, honey, ground cinnamon, ground cardamom (if using), and orange zest (if using). Stir until the ingredients are well combined.
Step 2
Using a small knife, carefully make a lengthwise slit in each pitted date, being careful not to cut all the way through. Gently open the date to create a pocket for the filling.
Step 3
Fill each date with a spoonful of the nut mixture, pressing the filling into the pocket and allowing it to slightly overflow.
Step 4
Press the edges of the date together to enclose the filling, but don't worry if some filling remains visible.
Step 5
Arrange the stuffed dates on a serving platter. If desired, drizzle with additional honey and sprinkle with more chopped nuts or a pinch of ground cinnamon.
Step 6
Serve immediately or store in an airtight container in the refrigerator for up to 3 days. Allow the stuffed dates to come to room temperature before serving for the best flavor and texture.