These pistachio stuffed dates are a simple yet elegant bite that balances natural sweetness with rich, nutty flavor. Made with just a few wholesome ingredients, they work beautifully as a holiday appetizer, a light dessert, or a quick energy-boosting snack.
Why You’ll Love This Recipe
This recipe is incredibly easy to prepare and requires no cooking at all. The combination of soft Medjool dates and creamy pistachio filling creates a satisfying contrast of textures. It’s naturally sweet, plant-based, gluten-free, and perfect for making ahead. Whether you’re hosting guests or preparing snacks for the week, these dates feel special without any extra effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
12 to 16 Medjool dates, pitted
1/2 cup salted shelled pistachios
Add the shelled pistachios to a food processor and pulse until a thick, slightly textured paste forms. Stop before it turns into a smooth nut butter.
Using a small knife, make a lengthwise slit along each date and gently remove the pit, keeping the date mostly intact.
Spoon or press a small amount of pistachio paste into the center of each date, filling it generously.
If using toppings, gently press them into the exposed pistachio filling.
Serve immediately or refrigerate until ready to enjoy.
Servings and timing
This recipe makes approximately 12 to 16 stuffed dates, depending on the size of the dates used.
Prep time is about 15 minutes.
No cooking time is required.
Variations
You can add a pinch of ground cardamom or cinnamon to the pistachio paste for a warm, spiced flavor. For extra richness, mix a teaspoon of maple syrup into the pistachio mixture. If you prefer more texture, pulse the pistachios less so small pieces remain.
Storage/Reheating
Store pistachio stuffed dates in an airtight container in the refrigerator for up to 7 to 10 days. These are best enjoyed chilled or at room temperature. Reheating is not necessary.
FAQs
Can I make these ahead of time?
Yes, they are perfect for making ahead and storing in the refrigerator until needed.
Do I need a food processor?
A food processor works best, but a strong blender can also be used with frequent stopping and scraping.
Are Medjool dates required?
Medjool dates are ideal due to their size and softness, but other large, soft dates can work.
Can I use unsalted pistachios?
Yes, but you may want to add a small pinch of salt to balance the sweetness.
Are these suitable for a vegan diet?
Yes, all ingredients are plant-based.
Can I freeze pistachio stuffed dates?
They can be frozen, but the texture of the dates may change slightly once thawed.
What can I serve these with?
They pair well with fruit platters, tea, or as part of an appetizer spread.
How much filling should I use per date?
Use just enough to fill the center without overflowing, about 1 to 1 1/2 teaspoons per date.
Can I add other nuts?
Yes, a small amount of almonds or cashews can be blended with the pistachios for variation.
Are these good as a snack?
Absolutely, they work well as a quick energy-boosting snack any time of day.
Conclusion
Pistachio stuffed dates are proof that simple ingredients can create something truly satisfying. With minimal prep and endless versatility, they’re an excellent choice for entertaining, meal prep, or everyday snacking. Once you try them, they’re sure to become a regular favorite.
These pistachio stuffed dates are an easy, elegant snack or dessert that combines the natural sweetness of Medjool dates with rich, nutty pistachio filling. Perfect for entertaining or everyday snacking.
Author:Sophia
Prep Time:15 minutes
Cook Time:0 minutes
Total Time:15 minutes
Yield:12 to 16 stuffed dates
Category:Snack
Method:No-Cook
Cuisine:Middle Eastern-Inspired
Diet:Vegan
Ingredients
12 to 16 Medjool dates, pitted
1/2 cup salted shelled pistachios
Optional toppings:
2 tablespoons crushed pistachios
2 tablespoons unsweetened coconut flakes
1 tablespoon hemp seeds
Instructions
Add the pistachios to a food processor and pulse until a thick, slightly textured paste forms. Do not over-process.
Using a small knife, make a slit in each date and remove the pit, keeping the date intact.
Fill each date with about 1 to 1 1/2 teaspoons of pistachio paste.
If desired, sprinkle crushed pistachios, coconut flakes, or hemp seeds on top of the filling.
Serve immediately or refrigerate until ready to eat.
Notes
Add a pinch of cardamom or cinnamon to the pistachio paste for a warm flavor twist.
Mix in a teaspoon of maple syrup for added richness.
For a chunkier filling, pulse the pistachios less in the food processor.
Use unsalted pistachios and add a pinch of salt if preferred.
Best served chilled or at room temperature — no reheating needed.
