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These Baklava Stuffed Dates have all the sweet flavors and texture of traditional baklava with the convenience of a quick, no-bake, and better-for-you dessert!
Naturally gluten-free and dairy-free, these stuffed dates are one of my favorite ways to satisfy my sweet tooth and make for fun holiday treats or after-school snacks!
Why You’ll Love These Baklava Stuffed Dates
Baklava such a delicious desserts, but it’s pretty rich and not exactly the easiest thing to make. Especially gluten-free! So, I lightened the traditional dish up a bit and made it super simple with this quick and easy, no-bake, baklava stuffed dates recipe! My friend brought something similar for Rosh Hashanah this year, and I’ve been date obsessed over on my Instagram, so I needed to recreate my version of these!
The filling tastes just like baklava but is stuffed into chewy dates, which offer lots of fiber, magnesium, potassium, and vitamin B6, along with a boost of sweetness. My family loves them alongside our favorite Rosh Hashanah recipes or as part of cheese boards for the holidays. However, I almost always have a batch stored in an airtight container in the refrigerator for an easy snack throughout the week.
Ingredients Needed and Substitutions
*Scroll down to the recipe card for the full recipe and ingredient list!
- Dates: I prefer large Medjool dates for this recipe. Make sure they’re already pitted, or remove the pit yourself.
- Nuts: Shelled pistachios and walnuts form the base of the baklava filling.
- Spices: Cinnamon and cardamom add warmth and depth to the filling.
- Lemon Zest: The acidity adds brightness that balances the warmth of the spices.
- Honey: Use this in the filling and to drizzle over the dates for a true baklava-inspired taste.
- Chocolate: I prefer dark chocolate, but semi-sweet or milk chocolate also works well. Use a dairy-free chocolate if needed.
- Coconut Oil: This combines with the chocolate, creating a smooth, drizzly consistency without impacting the taste.
- Flaky Salt: Sprinkled on top, this enhances the flavor and creates a salty-sweet taste. Maldon is my favorite!
How to Make Baklava Stuffed Dates
- Create the filling: Blend the nuts, spices, and lemon zest in a food processor until finely chopped. Then, transfer the mixture to a bowl, and stir in the honey.
- Stuff the dates: Spoon the mixture into each date.
- Melt the chocolate: Microwave the chocolate and coconut oil in 30-second intervals, stirring in between. You can also use a double boiler, if preferred.
- Top the dates: Drizzle the stuffed dates with extra honey and melted chocolate, and add a sprinkle of flaky sea salt.
- Chill: Transfer the dates to the fridge to set the chocolate, and enjoy cold or at room temperature.
Kitchen Tools I Use
Possible Variations
- Savory: Swap the baklava filling with goat cheese, cream cheese, or feta, chopped nuts, and a drizzle of honey. Add a sprinkle of fresh herbs for a touch of brightness.
- Chocolate Dipped: Skip the drizzle, and dip the stuffed dates in melted chocolate. Then, sprinkle chopped nuts and flaky salt on top.
More No Bake Treats To Try
Baklava Stuffed Dates
Ingredients
- 1/3 cup shelled pistachios
- 1/3 cup walnuts
- 3/4 teaspoon cinnamon
- 1/4 teaspoon cardamom
- 1 teaspoon lemon zest
- 2 tablespoons honey
- 12 Medjool dates pitted (you may use fewer or more depending on how much filling you have)
- 1/3 cup dark chocolate
- 1 teaspoon coconut oil
- Extra honey for drizzling
- Flaky sea salt such as Maldon, for topping
Instructions
- In a food processor, add the pistachios, walnuts, cinnamon, cardamom, and lemon zest. Pulse until finely chopped.1/3 cup shelled pistachios, 1/3 cup walnuts, 3/4 teaspoon cinnamon, 1/4 teaspoon cardamom, 1 teaspoon lemon zest
- Transfer the nut mixture to a medium bowl and stir in the honey until everything is evenly coated.2 tablespoons honey
- Stuff each date with about 1 teaspoon of the nut mixture.12 Medjool dates
- In a small microwave-safe bowl, combine the dark chocolate and coconut oil. Microwave in 30-second intervals, stirring in between, until smooth and fully melted or double boil.1/3 cup dark chocolate, 1 teaspoon coconut oil
- Drizzle the stuffed dates with extra honey, then the melted chocolate. Sprinkle with flaky sea salt.Extra honey, Flaky sea salt
- Chill in the fridge for at least 20 minutes to set. Store in the refrigerator until ready to serve.
