Sweet Stuffed Dates, Three Ways

Stuffed dates may not be on your radar yet this holiday season, but they should be. Easy to make ahead and transport, these tasty morsels are sure to be a hit. In my take, I make cream cheese frosting into three different variations, filling up the fruits with each variation so there’s a stuffed date for every sweet tooth. A tray of these makes a perfect Thanksgiving offering for those looking for just a little sweet something to pop in their mouth after all of the savories.

First there is the basic of all stuffed dates, filled with a smooth, creamy cream cheese frosting that pairs so nicely with the luscious texture. Then we get a little more adventurous with an almond-latte filling that incorporates espresso powder for a coffee flavor. Finally, we make a tasty treat that’s dipped in chocolate and topped with a pistachio. All three are made with one recipe of filling that can make as many as 70 dates-that’s what you’ll buy in a 2-pound package. (Of course you could fill all of the dates with just one filling if you choose.)

A note about the dates: you’ll want to find Medjool dates if possible; they are usually in the produce section, as opposed to the dried fruit aisle. Pitting the dates is easy. Simply roll the date around on the cutting board to find where it sits flat (so it stays on your tray!), then slice down the middle on top and slip out the pit. And I won’t blame you if you happen to eat a plain date or two while making this dessert.

Natalie of Good Girl Style joins us each month to share incredible desserts with Big Girls, Small Kitchen readers–desserts that are entirely gluten-free, but not like obviously gluten-free. That means no specialty flours or hard-to-find ingredients, just stuff like cream cheese and dates.