Pecan Orange Stuffed Dates Recipe
By Peanut Palate
🔪Prep Time: 10 mins
6 dates preferably the largest, softest dates you can find
2 tbsp semisweet chocolate chips sub: dark chocolate
6 raw pecans sub: another raw nut
6 tsp shredded coconut sweetened or unsweetened (I used unsweetened)
1 small orange or tangerine for zesting
1Add the pecans to a small skillet over medium heat. Constantly stir them around until they begin to brown – they will burn quickly so be careful! You can also taste one to check – it should be crunchier and more flavourful than a raw pecan.
2Once toasted, remove the pecans from the stovetop. Alternatively, you can skip this step as well if you'd like to keep the pecans raw.
3Cut a slit lengthwise into each date – if there are seeds inside, remove them.
4Stuff one pecan into each date.
5Take the two small stovetop pots and add water into the larger one (if you do have two pots of different sizes), filling it up halfway. If you are using a double boiler, you can skip this step and add the chocolate chips directly to the double boiler.
6Place it over low heat on the stove, then add the smaller pot into it. Make sure the water does not go into the smaller pot – if it does, remove some water from the larger pot.
7Add the chocolate chips into the smaller pot – this is making a double boiler at home.
8Once the chocolate chips are in the pot, either with the homemade double boiler or an actual one, constantly stir them around to melt.
9Once they are melted, turn the heat off and drizzle all of the chocolate over the dates.
10After the chocolate, top each date with 1 teaspoon shredded coconut.
11Zest the orange to add a few orange flakes to each date – I didn't measure this, but you can see the amount of orange zest on each date in the photo. Add to your liking.
12Once completed, refrigerate or freeze the dates for an hour. Personally, I prefer them frozen (they become a lot harder and chewier). I recommend refrigerating them first if you aren't sure on how the texture would change if frozen.
13To store, keep them in an airtight container in the refrigerator. Enjoy!
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
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I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.