Pistachio Stuffed Dates
These pistachio stuffed dates are an easy, 3-ingredient, no-bake dessert made with medjool dates, creamy pistachio butter, and covered in chocolate. Vegan, dairy-free, and absolutely delicious!
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!
Calories: 170kcal, Carbohydrates: 28g, Protein: 2g, Fat: 7g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 1mg, Potassium: 217mg, Fiber: 3g, Sugar: 23g, Vitamin A: 49IU, Vitamin C: 0.1mg, Calcium: 40mg, Iron: 1mg
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