Baklava Stuffed Dates
Love baklava? These easy Baklava Stuffed Dates are a healthy, no-bake dessert filled with pistachios, walnuts, cinnamon, and sweet medjool dates.
I’m back with another stuffed date recipe and this one’s inspired by my love for baklava.
As a kid, I ate baklava like it was going out of style. I even made my own once — and I might just have to try that again soon. Until then, these baklava-inspired stuffed dates satisfy all my baklava cravings!
Sweet, caramel-like medjool dates are packed with a nutty, spiced filling made with pistachios, walnuts, cinnamon and honey (or maple syrup/agave for a vegan option), (and yes — I’m one of those vegans who eats honey).
These no-bake treats come together in minutes and deliver all the baklava flavors you love. What’s more, they’re made with just 6 simple ingredients!
Whether you’re gifting to a friend, hosting a gathering, or snacking by yourself, these stuffed dates look impressive without much effort!
Are Dates Good For You?
Yes! Dates are a super fruit loaded with nutrients like potassium, magnesium, vitamins B6 and K, calcium, and iron. Plus, they’re low on the glycemic index, so you don’t have to worry about blood sugar spikes when you snack on them. Delicious + nourishing = win-win.
Ingredients You’ll Need
Scroll down to the recipe card to get the full recipe with measurements.
- Medjool Dates: Use medjool dates because they’re big, juicy, and caramel-like (perfect for stuffing!).
- Pistachios and Walnuts: Baklava is traditionally made with pistachios and walnuts. Raw or roasted nuts will work (I prefer roasted for enhanced flavor).
- Honey (or Maple Syrup/Agave): A classic flavor of baklava that adds natural sweetness and helps bind the filling. For fully vegan baklava stuffed dates, use maple syrup or agave.
- Cinnamon: Essential for that traditional baklava spice.
- Vanilla Extract: Just a drop to round out all the flavors.
How To Make Baklava Stuffed Dates
- Prep the Dates: First, if your medjool dates still have pits, make a shallow slice down the middle of each date (be careful not to slice all the way through) and remove the pit. Then, gently open each date to make space for the filling.
- Make the Baklava Filling: Next, in a small bowl, combine the chopped pistachios, chopped walnuts, honey (or syrup), cinnamon, and vanilla extract. Mix until the nuts are well coated.
- Stuff the Dates: Finally, spoon the nut mixture into the center of each date and enjoy!
Serving Ideas
These baklava stuffed dates are delicious as-is, but they are also really versatile, so feel free to get creative and make them your own! Here are a few ideas:
- Drizzle with melted dark chocolate
- Dip in white chocolate
- Add a splash of rose water to the filling
- Mix in orange zest for a citrus twist
- Swap in pecans or almonds
How to Store Baklava Stuffed Dates
Store your stuffed dates in an airtight container in the fridge for up to 1 week.
They’re perfect as a make-ahead dessert for gatherings or hosting, or for a quick snack straight from the fridge (my personal favorite way to enjoy them!).
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below letting me know how you liked it! This helps others find my recipes. I appreciate your support, as always. xo, Megan
Baklava Stuffed Dates
Ingredients
- 6 medjool dates, pitted
- 3 tablespoons chopped walnuts
- 3 tablespoons chopped pistachios
- 1 tablespoon honey, sub maple syrup or agave
- ½ teaspoon cinnamon
- ½ teaspoon vanilla extract
Instructions
- If your dates still have pits, make a shallow slice down the middle of each date (be careful not to slice all the way through) and remove the pit. Gently open each date to make space for the filling.
- In a small bowl, combine the chopped pistachios, chopped walnuts, honey (or syrup), cinnamon, and vanilla extract. Mix until the nuts are well coated.
- Spoon the nut mixture into the center of each date. Enjoy!
This is absolutely delicious!! Easy to make and tastes just like baklava. Will be making this again and again. Thank you!
I’m so happy you loved it, Mimi! Thanks for sharing your review 🙂