Stuffed Dates with Cream Cheese and Walnuts

A sweet-and-savoury, no-bake bite: soft Kimia dates filled with creamy cream cheese and topped with crunchy walnuts. They take about 15 minutes and make an easy party appetiser or dessert.

Makes: 12 · Time: 15 minutes (plus 30 minutes chilling, optional)

Ingredients

• 12 Kimia dates, pitted
• 115 g (about ½ cup) cream cheese, softened
• ¼ cup walnuts, chopped
• 1 tbsp honey (optional)
• A pinch of sea salt (optional)

Method

1. Prepare the dates: slice each date lengthwise on one side and remove the pit to make a pocket.
2. Make the filling: mix the softened cream cheese with the honey and a pinch of salt (if using) until smooth.
3. Stuff: spoon or pipe the filling into each date.
4. Top: press a little chopped walnut onto each one.
5. Serve: serve straight away, or chill for 30 minutes for a firmer bite.

Tips

• Soft dates are easiest to fill. Kimia dates are soft and open easily without tearing. For a larger, more generous bite, use Medjool dates; long Kalmi dates also work well.
• Pipe for a neat finish: put the filling in a small plastic bag, snip off a corner and pipe it in.
• Making ahead: fill the dates a few hours ahead and keep them in the fridge. Add the walnuts just before serving so they stay crunchy.
• Storage: because of the cream cheese, keep them refrigerated and eat them the same day.

Variations

• Use pistachios or toasted almonds instead of walnuts.
• Swap cream cheese for thick hung curd with a pinch of cardamom.
• Drizzle with a little melted dark chocolate and let it set.

Which dates should you use?

Kimia gives a soft, melt-in-the-mouth result; Medjool gives a bigger, chewier bite. Compare them in our Kimia vs Medjool guide, or see all six varieties in our guide to the types of dates in India.

More date recipes: stuffed dates with nuts · date and coconut ladoo · khajur barfi