Cranberry Pecan Cream Cheese Dates (Printable Version)
Medjool dates filled with smooth cream cheese, cranberries, and pecans, baked until soft and warm.
# Everything You’ll Need:
→ Fruits
01 -
12 Medjool dates, pitted
02 -
1/4 cup dried cranberries, chopped
→ Dairy
03 -
4 ounces cream cheese, softened
→ Nuts
04 -
1/4 cup pecans, chopped
→ Flavorings
05 -
1 tablespoon honey
06 -
1/2 teaspoon vanilla extract
07 -
Pinch of salt
# Steps to Cook:
01 -
Preheat oven to 350°F and line a baking sheet with parchment paper.
02 -
In a medium bowl, combine softened cream cheese, chopped cranberries, chopped pecans, honey, vanilla extract, and salt; stir until smooth and fully incorporated.
03 -
Slice each pitted date lengthwise without cutting through completely to create a pocket. Fill each date with the cream cheese mixture using a small spoon or piping bag.
04 -
Place stuffed dates on the prepared baking sheet in a single layer.
05 -
Bake for 10 to 12 minutes until dates are warmed and cream cheese is slightly softened.
06 -
Allow to cool for a few minutes before serving warm or at room temperature.
# Extra Suggestions:
01 -
For a vegan option, substitute cream cheese with a plant-based alternative.
02 -
Can be served as an appetizer or dessert.