Baklava Stuffed Dates
One of my favorite no-bake recipes, these baklava stuffed dates have all the sweet, warm flavors and crunchy textures of traditional baklava in a lightened-up dessert that's super easy to make!
Servings: 12 servings
Equipment
- 1 Food Processor
- 1 Medium Bowl
- 1 Small Microwave-Safe Bowl
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.
Notes
Storage: Once the chocolate is set, transfer stuffed dates to an airtight container and store them in the fridge for up to 10 days.
Nutrition
Serving: 1serving | Calories: 86kcal | Carbohydrates: 7g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 0.1mg | Sodium: 1mg | Potassium: 94mg | Fiber: 1g | Sugar: 5g | Vitamin A: 19IU | Vitamin C: 0.5mg | Calcium: 13mg | Iron: 1mg