Pecan Pie Stuffed Dates
These Pecan Pie Stuffed Dates taste like mini chocolate pecan pie. A quick no-bake dessert that's vegan, gluten-free, and perfect for your Thanksgiving table!
Ingredients
- 8-10 medjool dates
- ½ cup vegan chocolate chips
- ¼ cup non-dairy milk
- ½ cup chopped pecans
- vegan whipped cream, for garnish
- whole pecans, for garnish
- shaved dark chocolate, for garnish
Instructions
- Toast the pecans: Add the chopped pecans to a pan and toast over medium heat until fragrant, about 3–4 minutes, tossing frequently.
- Make the ganache: Add the chocolate chips and non-dairy milk to a bowl and microwave in 20–30 second bursts, stirring each time, until smooth. Stir in the chopped toasted pecans.
- Prep the dates: If your dates still have pits in them, 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.
- Fill the dates: Spoon the chocolate-pecan ganache into each date. Garnish with a dollop of vegan whipped cream, a whole pecan, and shaved chocolate.
- Serve: Enjoy right away, or chill for about 20-25 minutes so the ganache sets.
Video
Calories: 171kcal, Carbohydrates: 26g, Protein: 2g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Sodium: 10mg, Potassium: 195mg, Fiber: 3g, Sugar: 22g, Vitamin A: 40IU, Vitamin C: 0.1mg, Calcium: 44mg, Iron: 1mg
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