Sweet & Tangy Cranberry Pecan Cream Cheese Stuffed Dates
Delicious stuffed dates filled with cream cheese, cranberries, and pecans, perfect for any gathering.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Category: Appetizer
- Method: No Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 12 Medjool dates, pitted
- 4 ounces cream cheese, softened
- 1/4 cup dried cranberries, chopped
- 1/4 cup pecans, chopped
- 1 tablespoon honey
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the dates by slitting each one lengthwise and removing the pit.
- Toast the chopped pecans in a dry skillet over medium-low heat for 3-5 minutes until fragrant.
- Make the cream cheese filling by combining softened cream cheese, cooled toasted pecans, chopped cranberries, honey, vanilla, and salt in a bowl.
- Stuff the dates with about 1-1.5 teaspoons of the cream cheese filling, gently pressing to secure.
- Chill the stuffed dates on a parchment-lined plate for at least 30 minutes before serving.
Notes
For best results, ensure the cream cheese is softened and don’t rush the toasting of the pecans.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 8g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg