This post is also available in:
Slovenščina (Slovenian)
Stuffed Dates with Pistachio Cream – An Energizing, Guilt-Free Treat is a quick and elegant dessert that combines the natural sweetness of fresh dates with the rich, creamy texture of pistachio cream. Enriched with white chocolate and a pinch of salt, these dates are the perfect, energy-filled bite. They are an ideal choice for an afternoon treat with coffee, a healthy snack before a workout, or a refined, no-bake conclusion to dinner.
Ingredients for Stuffed Dates with Pistachio Cream (makes 15 pieces)
- 15 fresh dates (Medjool recommended)
- 100 g shelled, unsalted pistachios
- 50 g white chocolate (high-quality)
- 50 ml sladke smetane
- 1 tablespoon honey (or maple syrup for the vegan version)
- 1/2 teaspoon vanilla extract
- Pinch of sea salt
- Chopped pistachios or powdered sugar for decoration
Method
1Gently slice the dates along the center to create a pocket. Remove the pit, being careful not to cut the date completely in half, as you will fill it with cream. Arrange them on a tray lined with baking paper.
2Prepare the pistachio paste: process the shelled pistachios in a powerful blender or food processor. Blend until a coarse, then a fine paste is formed—this will take several minutes, and you may need to scrape down the sides of the bowl often.
3Gently melt the white chocolate together with the heavy cream over a water bath or in the microwave. Stir until you get a uniform and smooth liquid. Remove from heat and let it cool slightly.
4Stir the pistachio paste, honey, vanilla extract, and pinch of salt into the melted chocolate mixture. Mix well until you get a thick, smooth, and homogeneous pistachio cream. If necessary, transfer the cream to a piping bag.
5Carefully fill each date pocket with the cream using the piping bag (or a small spoon). The cream should rise slightly above the edge of the date for a decorative look. Optionally, sprinkle the dates with chopped pistachios or powdered sugar.
6Place the stuffed dates in the refrigerator for at least 30 minutes to allow the cream to firm up. Serve chilled, as an elegant snack or a healthy conclusion to a meal.
Tips for Perfect Stuffed Dates
• Use fresh Medjool dates, as they are larger, juicier, and have a softer texture, which makes filling easier.
• A pinch of sea salt is key—it enhances the pistachio flavor and creates a pleasant contrast to the sweetness of the date and white chocolate.
• For a more refined look, optionally drizzle the filled dates with a thin layer of dark chocolate after filling.
• If you don’t have a food processor, you can substitute the pistachio paste with an appropriate amount of ready-made pistachio cream/spread (be mindful of the sugar content).
Frequently Asked Questions (FAQ)
How long can I store the dates?
Store the stuffed dates in an airtight container in the refrigerator. They retain their freshness and flavor for up to 5 days.
Can I prepare the recipe in a vegan version?
Of course. Replace the heavy cream with vegan whipping cream, white chocolate with vegan white chocolate, and use maple or agave syrup instead of honey.
What type of dates should I use?
Large and fleshy Medjool dates are the best, as they have enough space for filling and their texture pairs perfectly with the creamy pistachio center. You can also use Deglet Noor dates if they are fresh and soft.
Ready for Your Next Cooking Adventure?
If you loved this, you’ll adore our exclusive cookbook collections! Each book is packed with unique recipes, pro-tips, and beautiful photography to inspire your kitchen creativity.
