Cranberry Pecan Cream Cheese Dates (Print View)

Medjool dates filled with tangy cream cheese, pecans, and cranberries—warm, sweet, and satisfying.

# What You'll Need:

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01 - 12 large Medjool dates, pitted
02 - 4 ounces cream cheese, softened
03 - 1/2 cup chopped pecans, toasted
04 - 1/4 cup chopped dried cranberries
05 - 1 tablespoon honey
06 - 1/2 teaspoon vanilla extract

# Directions:

01 - Set oven temperature to 350°F (175°C) and allow to preheat.
02 - In a bowl, mix softened cream cheese, toasted chopped pecans, chopped dried cranberries, honey, and vanilla extract until fully blended.
03 - Using a small knife, cut each Medjool date lengthwise to create a pocket without slicing through completely.
04 - Spoon the cream cheese filling into the cavity of each date, pressing lightly to secure the mixture.
05 - Place filled dates onto a baking sheet lined with parchment paper.
06 - Bake in the preheated oven for 10 to 12 minutes, or until the cream cheese mixture is warmed through and slightly bubbling.
07 - Remove the stuffed dates from the oven and allow them to cool for several minutes before serving.

# Notes:

01 - For enhanced flavor, toast pecans in a dry skillet over medium heat for several minutes until aromatic.

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