White Chocolate Pistachio Cream Stuffed Dates

The White Chocolate Pistachio Cream Stuffed Dates are the most decadent nutrient-dense unprocessed easy candy that couldn’t be easier to make and will satisfy any kind of sweet tooth craving!

Gooey caramel Medjool dates filled with cannoli-inspired pistachio cream and coated in white chocolate with a sprinkle of pistachios for the most amazing bite. This candy couldn’t be easier to make and delicious to enjoy not to mention the vitamins, minerals, and antioxidants found in dates take this indulgent treat to a healthy level!

Stuffed Dates Variations & Tips

  • Always use Medjool dates. It’s very important to use medjool dates instead of the other popular variety deglet because they are bigger more plum with gooey flesh very reminiscent of caramel.
  • Endless filling possibilities. I went over the top with a cannoli-inspired filling flavored with pistachio but the classic way is simply just nut butter on the inside like peanut butter or almond butter. Nutella would also be great as a filling or even savory things like goat cheese!
  • Add refined coconut oil to the melted chocolate. Mixing the coconut oil with the chocolate it will help the chocolate shell be crisper instead of soft and using refined it will take away that coconut taste.
  • Store them in the fridge. Because of the chocolate shell and dairy filling, I recommend storing them in the fridge in an air-tight container for up to a week or in the freezer for up to a month
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Pistachio Cream Stuffed Dates


Ingredients

Units Scale
  • 20 large Medjool dates

Pistachio Cream

  • 1/4 cup ricotta
  • 1/3 cup mascarpone
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 23 tablespoons pistachio butter (or any nut butter would work here)

To Coat

  • 8 oz of white chocolate
  • 1 teaspoon refined coconut oil (helps make a harder chocolate shell)
  • finely chopped roasted pistachios to top

Instructions

  1. Filling Preparation:
    • In a bowl, mix together all the filling ingredients until a smooth consistency is achieved.
    • Spoon the filling into one corner of a plastic baggie, preparing it for piping later.
  2. Date Preparation:
    • Take a knife and cut down the center of each date, along the pit, and slightly open to remove the pit and stem if present.
    • Place the opened dates on a tray lined with parchment or wax paper.
  3. Coating Preparation:
    • In a microwave-safe bowl, combine the white chocolate and coconut oil.
    • Microwave the bowl in 30-second intervals, stirring each time, until the mixture is smooth and fully melted.
  4. Filling the Dates:
    • To make piping easier, cut a small corner off the plastic bag containing the filling.
    • Squeeze the filling into the center of each date until all the dates are filled.
  5. Coating the Dates:
    • After filling the dates, pinch them closed slightly to ensure the filling stays in place.
    • Using a fork, dip each date into the melted chocolate mixture, making sure to coat all sides evenly.
    • Allow excess chocolate to drip off before placing the coated dates back onto the parchment or wax paper.
  6. Garnish:
    • Sprinkle each chocolate-coated date with crushed pistachios.
  7. Cooling:
    • Repeat the coating and garnishing process until all dates are filled and coated.
    • Place the tray of coated dates in the refrigerator to cool and harden for about 30 minutes.
  8. Enjoyment:
    • Once the chocolate has set, the dates are ready to be enjoyed!

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