Pistachio Stuffed Dates
These pistachio stuffed dates are an easy, 3-ingredient, no-bake dessert made with medjool dates, creamy pistachio butter, and coated in chocolate. Naturally sweet, vegan, dairy-free, and so delicious!
Love pistachios? Try my Pistachio Overnight Oats, No Bake Pistachio Brownies, Pistachio Energy Balls next. You can even make your own Homemade Pistachio Butter with just one ingredient!
Quick Look: Pistachio Stuffed Dates
- Ready In: 15 minutes to prep + 1 hour to freeze.
- Servings: 6 stuffed dates.
- Calories: ~170 each.
- Key Ingredients: Medjool dates, pistachio butter, and dark chocolate.
- Dietary Info: Vegan, dairy-free, gluten-free, refined sugar-free, and oil-free.
- Flavor/Texture: Soft, chewy, creamy, naturally sweet, and rich with a hint of nuttiness.
The first time I made these pistachio stuffed dates, I ate about five in one sitting. They’re SO GOOD. The natural sweetness of the dates paired with creamy pistachio butter and rich chocolate coating is truly a beautiful thing.
This recipe was inspired by the viral Dubai chocolate bar, but with a better-for-you twist using one of my favorite snacks: stuffed dates.
If you’re new here, I have 20+ stuffed date recipes on my site, including nostalgic flavors like my Snickers Stuffed Dates, Cookie Dough Stuffed Dates, and Samoas Stuffed Dates.
Table of Contents
Why You’ll Love This Recipe
- Quick and easy: Only 3 ingredients and 15 minutes of prep time.
- Best texture combo: Chewy dates, creamy pistachio center, and a rich chocolate coating (with optional crunch).
- Better-for-you treat: A wholesome twist on the viral Dubai chocolate bar.
- No baking required: One of the easiest desserts you can make!
Ingredients Needed
- Medjool Dates: Soft, caramel-like, and naturally sweet. These are key for the best texture and flavor. Same reason I use them in my cosmic brownie stuffed dates.
- Pistachio Butter: I love using my homemade pistachio butter, but store-bought pistachio butter works too. I also use it in my no bake pistachio thumbprint cookies.
- Vegan Chocolate Chips: Use your favorite dairy-free chocolate for melting and coating.
- Chopped Pistachios (Optional): For a bit of crunch and a pretty finish.
Scroll down to the recipe card to get the full recipe with measurements.
How to Make Pistachio Stuffed Dates (Step-by-Step)
Here’s a step-by-step process of how to make this pistachio stuffed date recipe.
- Step 1: Slice each medjool date down the middle (without cutting all the way through) and remove the pit. Add pistachio butter to the center each date.
- Step 2: If desired, sprinkle with chopped pistachios for crunch. Then, place in the freezer for about 1 hour, or until the filling is firm.
- Step 3: Melt the vegan chocolate chips in the microwave, stirring every 30 seconds until smooth. Dip each stuffed date into the melted chocolate. Sprinkle with chopped pistachios, then chill until the chocolate sets.
- Step 4: Dig in and enjoy!
Megan’s Tips
- Use medjool dates: Medjool dates are soft, large, naturally sweet, and caramel-like. Other varieties tend to be smaller, less tender, and not as sweet.
- Add a little coconut oil to the chocolate: Stir in 1 teaspoon of melted coconut oil when you’re melting your chocolate to create a smoother, glossier coating. It also makes it easier to dip the stuffed dates.
- Finish with flaky salt: A sprinkle of flaky sea salt on top balances the sweetness and makes all the flavors pop.
Pistachio Stuffed Dates FAQs
Stuffed dates are a better-for-you dessert made with whole ingredients like dates, nuts, and dark chocolate. They’re naturally sweet and contain fiber and healthy fats.
Store your pistachio stuffed dates in the fridge for up to 5 days or freeze them for longer storage. They’re delicious straight from the fridge (or freezer) and taste like candy!
I highly recommend it! Medjool dates work best because they’re soft, large, naturally sweet, and caramel-like. Other varieties tend to be smaller, less tender, and not as sweet.
let’s date! More Stuffed Date Recipes
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below. Don’t forget to tag me on Instagram so I can see your creations!
Pistachio Stuffed Dates
Ingredients
- 6 medjool dates
- 6 teaspoons pistachio butter
- ½ cup vegan chocolate chips
- chopped pistachios, optional, for garnish
Instructions
- Prepare the dates: If your medjool dates still have the pit, make a shallow slice down the middle of each date, being careful not to slice all the way through, and remove the pit.
- Stuff the dates: Add pistachio butter to the center each date. If desired, fill with chopped pistachios for crunch.
- Freeze: Place the stuffed dates in the freezer for about 1 hour, or until the filling is firm.
- Melt the chocolate: Melt the vegan chocolate chips in the microwave, stirring every 30 seconds until smooth.
- Coat the dates: Dip each stuffed date into the melted chocolate, coating fully. Sprinkle with chopped pistachios if using, then chill until the chocolate sets. Enjoy!
Video
Notes
- Use fresh, soft dates: Medjool dates are soft, large, naturally sweet, and caramel-like. Other varieties tend to be smaller, less tender, and not as sweet.
- Add a little coconut oil to the chocolate: Stir 1 teaspoon of melted coconut oil when melting your chocolate to create a smoother, glossier coating. It also makes it easier to dip.
- Finish with flaky salt: A tiny sprinkle of flaky sea salt on top balances the sweetness and makes the flavors pop.
- Storage: Keep them in the fridge for up to 5 days, or freeze for longer storage. They’re delicious straight from the fridge (or freezer) and taste like candy!
These are the best! I love pistachios and chocolate.