Cranberry Pecan Cream Cheese Stuffed Dates
A delightful appetizer featuring sweet Medjool dates filled with a creamy mixture of cream cheese, crunchy pecans, and tart cranberries, perfect for gatherings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 12 servings 1x
- Category: Appetizer
- Method: Toasting and Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 12 Medjool dates
- 4 oz cream cheese
- 1/2 cup toasted pecans, chopped
- 1/4 cup dried cranberries, chopped
- 1 tbsp honey (optional)
- 1/2 tsp cinnamon (optional)
Instructions
- Preheat your oven to 350°F (175°C) if you’re toasting the pecans.
- Spread the pecans on a baking sheet and toast in the oven for about 5-7 minutes until fragrant.
- While the pecans cool, slice the Medjool dates lengthwise and carefully remove the pit.
- In a bowl, mix together the cream cheese, chopped toasted pecans, and dried cranberries until completely combined.
- Generously stuff the cream cheese mixture into each date.
- If desired, drizzle with honey and sprinkle with cinnamon.
- Serve these delectable bites chilled or at room temperature as an enticing appetizer.
Notes
For a dairy-free option, substitute cream cheese with vegan cream cheese. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 stuffed date
- Calories: 68
- Sugar: 6g
- Sodium: 30mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 15mg