Spicy Stuffed Dates
Prep
15 mins
Cook
0 mins
Servings
4
Difficulty
Easy
These spicy stuffed dates are my go to when I need something impressive but don't have much time. The whole thing comes together in just 15 minutes with zero cooking required, making them perfect for unexpected guests or last minute entertaining. I love how the creamy filling gets a kick from cayenne and cumin while the lime zest adds brightness. Dates are naturally packed with fiber and minerals, so you're actually treating your body well while indulging in something that tastes like dessert. The roasted almonds add a wonderful crunch and richness that makes every bite feel special, yet the recipe itself is wonderfully simple.
Ella x
Ingredients
- 400 gmedjool dates(pitted)
- 150 gcream cheese(softened)
- 1 tspcayenne pepper
- 1 tspground cumin
- ½ tspsmoked paprika
- 1lime zest(from one lime)
- 30 mlhoney
- 80 groasted almonds(finely chopped)
- 1 pinchsea salt
Detail level
Instructions
- 1
In a small bowl, combine the softened cream cheese with cayenne pepper, cumin, smoked paprika, lime zest, and sea salt. Mix until the spices are evenly distributed throughout the cheese.
Tip: Let the cream cheese sit at room temperature for 10 minutes before mixing to make it easier to blend the spices in smoothly.
- 2
Spoon about one teaspoon of the spiced cream cheese mixture into each pitted date, filling the cavity generously.
Tip: Use a small spoon or piping bag for neater filling, especially if you're making these for guests.
- 3
Drizzle the honey lightly over the top of each stuffed date, allowing it to pool slightly in the filling.
Tip: Warm honey pours more easily than cold honey, so consider heating it slightly before drizzling.
- 4
Gently press the chopped roasted almonds onto the top of each date, where the honey will help them stick.
Tip: If your almonds keep sliding off, let the honey set for a minute before adding them.
- 5
Arrange the finished dates on a serving plate and refrigerate for at least 5 minutes before serving to allow the filling to set slightly.
Tip: These can be made up to 24 hours ahead and stored covered in the refrigerator for maximum convenience.
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