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Vegan cashew stuffed dates on a small white plate topped with pistachios and red pepper flakes.
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Vegan Stuffed Dates

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.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Appetizer
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 16 dates
Calories: 102kcal
Author: Alison Corey

Equipment

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

Tips for Making Vegan Stuffed Dates
  • 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.
Storage
  • Store in an airtight container in the fridge for up to 5 days. Reheat in the oven at 350°F for 10 minutes.

Nutrition

Calories: 102kcal | Carbohydrates: 22g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 26mg | Potassium: 198mg | Fiber: 2g | Sugar: 19g | Vitamin A: 80IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 0.4mg