Sweet Stuffed Dates | The Jewish Week | Food & Wine

Sweet Stuffed Dates

Sweet Stuffed Dates

Stuffed dates with tahini (Sonya Sanford)

20-30 stuffed dates

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20-30 large fresh dates (Medjool, Khadrawy, or Halawy)

1 cup toasted almonds

1 cup toasted shelled pistachios

6 tablespoons honey

Pinch of salt

1 tablespoon ground cinnamon

1 teaspoon ground cardamom

Tahini, to taste

Flake salt (like Maldon), to taste


1. In a food processor, combine the almonds, pistachios, honey, salt, and spices until very finely chopped, but be careful not to overmix or the mixture can become like a nut butter. (If you don’t have a food processor you can finely chop the nuts by hand and combine everything together in a bowl).

2. Slice the dates down the middle lengthwise, removing the pit, but keeping them intact.

3. Fill the dates with the nut mixture. Just before serving, drizzle the dates with good quality tahini and a sprinkle of salt.

4. Store in the fridge for up to 1 week without the tahini and salt.