You can make these in three different ways. Choose your adventure! This makes a lot of dates - you can of course cut the recipe in half. Leave time for assembly, or perhaps invite a friend to stuff dates with you.
Author: Natalie Wise
Serves: 70
Ingredients
2 pound container whole dates, preferably Medjool
1 8-ounce package cream cheese, softened
½ cup (1 stick) butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract
½ teaspoon instant espresso powder
Approximately 2 tablespoons sliced almonds, for decorating
¾ cup chocolate chips (milk or dark)
½ teaspoon coconut oil
Whole, shelled pistachios, for decorating
Instructions
Pit all the dates and sett them on a cutting board in 3 sections so you have them evenly distributed to fill.
In the bowl of your electric mixer, mix the butter and cream cheese until smooth and well mixed. Slowly add the powdered sugar until smooth. Take half of the frosting out and put it in a separate small bowl. To the frosting in the mixing bowl, add 1 teaspoon vanilla extract. Spoon into a small piping bag or regular baggiie with the corner cut off and pipe into ⅓ of your dates.
Next, in a small ramekin, mix the instant espresso powder with 2 teaspoons of hot water until dissolved. Add to the second bowl of cream cheese frosting and mix well. Transfer to a small piping bag or baggie with the corner cut off and pipe into ⅓ of your dates. Decorate each date with sliced almonds.
For the chocolate-dipped dates, leave the insides empty. Melt the chocolate chips and the coconut oil together until smooth. Dip the dates in the chocolate mixture and set on waxed paper to set. Before fully set, top each with a pistachio.
These can be served immediately or made a few days ahead and kept in the refrigerator until serving.
Recipe by Big Girls Small Kitchen at http://www.biggirlssmallkitchen.com/2015/11/sweet-stuffed-dates.html