These sweet and savory vegan stuffed dates are made with naturally sweet Medjool dates filled with delicious vegan ricotta and topped with chopped pistachios, agave, and a pinch of red pepper flakes. Every bite pops with flavor.
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Dates are an excellent ingredient to add to natural sweetness to plant-based recipes. I have used them in these chocolate coconut date balls and festive reindeer energy bites, but these vegan stuffed dates might be my favorite yet! The combination of sweet, savory, crunch, and spice makes these bite-sized appetizers irresistible.
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Why You’ll Love These Vegan Stuffed Dates
Simple Ingredients: It only takes five ingredients to make this recipe.
Easy to Make: It only takes about 20 minutes and a few simple steps.
Delicious: Every bite is filled with sweet and savory flavors and a pop of heat.
Healthy: These are a healthy snack or appetizer full of whole-food ingredients, vitamins, minerals, and antioxidants.
Ingredients and Notes
Medjool Dates: These dates are naturally sweet, and their large size makes them perfect for stuffing.
Vegan Ricotta: My vegan ricotta adds a rich, savory flavor and is easy to make. You can always buy store-bought vegan cheese, but making it from scratch is easier and has no added preservatives or artificial flavors.
Agave: Agave adds sweetness without adding refined sugar.
Pistachios: Chopped pistachios add a rich, almost buttery flavor and texture.
Red Pepper Flakes: Red pepper flakes give this recipe a kick!
See the recipe card at the end of the post for a full list of ingredients and their exact amounts.
Substitutions and Variations
Pine Nuts: If you don’t have pistachios, another excellent choice are pine nuts. They add a rich and buttery flavor.
Maple Syrup: Instead of agave, you can use maple syrup, another refined sugar-free sweetener.
Make it a Dip: Dice the dates and swirl them and the other ingredients into the vegan ricotta for a cheese spread.
How to Make Vegan Stuffed Dates
- Preheat the oven to 350°F.
- Cut the dates in half lengthwise and remove the pits.
- Fill each half with a tablespoon of vegan ricotta and place the dates in a baking dish.
- Drizzle the dates with agave, and sprinkle with chopped pistachios and red pepper flakes.
- Bake for 10 minutes. Place on a serving platter and serve warm.
FAQ
All dates are similar in flavor. What sets Medjool dates apart is their size. They are two to three times larger than regular dates, making them perfect for appetizer dishes.
Medjool dates are incredibly healthy. They’re high in calcium and low in sodium, which helps control blood pressure. They also have magnesium, known for heart health, and phosphorous, zinc, and fiber.
Vegan ricotta is a vegan replacement for ricotta cheese made with cashews, nutritional yeast, and seasonings. It has a thick, rich texture and a flavor similar to ricotta cheese.
Expert Tips
- Use a sharp knife to cut your dates to remove the pit, but don’t cut them through. You want to leave them with a pocket to fill.
- Don’t bake the dates longer than 10 minutes. You want them to be warmed through and melty in the middle, but baking them too long will dry out the date.
- Choose the freshest dates possible. Look for dates that are plump, shiny, and not overly shriveled.
Serving Suggestions
Serve these dates alongside other sweet and savory appetizers for a grazing table experience.
- Serve this elegant appetizer for a holiday or New Year’s Eve celebration alongside a vegan charcuterie board or vegetable tray appetizer.
- These would also shine at a game day party, served alongside cauliflower buffalo bites and vegan spinach and artichoke dip.
- Make it a meal by serving it chopped and topped on lemon pasta.
Storage
Refrigerator: Store these vegan stuffed dates in an airtight container for up to 3 days.
Reheat: Bring the stuffed dates to room temperature and serve, or bring them to room temperature and bake at 350°F for 10 minutes to serve them warm.
More Vegan Appetizers!
Recipe
Vegan Stuffed Dates
Equipment
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Ingredients
- 16 Medjool dates
- ⅓ cup vegan ricotta
- 3 tablespoon agave syrup
- 3 tablespoon chopped pistachios
- 1 teaspoon red pepper flakes
Vegan Ricotta
- 1 cup raw unsalted cashews
- ½ cup water
- 1 tablespoon nutritional yeast
- 1 tablespoon lemon juice
- 1 clove garlic
- ¼ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat the oven to 350°F.
- Bring a medium saucepan to a boil. Add the cashews and boil for 10 minutes. Drain and set aside.
- In a food processor add the drained cashews, fresh water, nutritional yeast, lemon juice, garlic, salt, and pepper. Pulse until smooth and creamy.
- Cut the Medjool dates in half lengthwise and remove the pit.
- Fill the inside of the dates with about a tablespoon of vegan ricotta.
- Place the dates in an oven safe baking dish. Drizzle with agave, chopped pistachios, and red pepper flakes.
- Bake in the oven for 10 minutes until the vegan ricotta becomes warm and melty. Serve warm.
Notes
- Use a sharp knife to cut your dates to remove the pit, but don’t cut them through. You want to leave them with a pocket to fill.
- If the date has any sort of black substance in the center, that is mold. Discard that date, and do not use it.
- Don’t bake the dates longer than 10 minutes. You want them to be warmed through and melty in the middle, but baking them too long will dry out the date.
- Choose the freshest dates possible. Look for dates that are plump, shiny, and not overly shriveled.
- Store in an airtight container in the fridge for up to 5 days. Reheat in the oven at 350°F for 10 minutes.
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