Walnut-Stuffed Dates

Name: Walnut-Stuffed Dates
Prep time: 20 min
Total time: 20 min
Yield: 12 servings
Cuisine: Middle Eastern
Ingredients: 24 whole Medjool dates, pitted, pitted and left whole; ¾ cup (90 g) raw walnut halves, lightly toasted, then finely chopped; 3 oz (85 g) marzipan (almond paste), cold or room temperature, cut into small pieces; 2 tablespoons (15 g) unsweetened cocoa powder, for dusting; pinch sea salt, to taste (optional)

From the MyKitchenBank Kitchen

Plump, sweet dates are pitted and filled with a combination of toasted walnuts and marzipan, then dusted with cocoa powder for a sophisticated confection. This no-bake treat is soft, luxurious, and requires just a handful of ingredients. Perfect for gift-giving, holiday platters, or enjoying with strong coffee or mint tea.

Prep: 20 min
Cook: —
Total: 20 min
Makes: 24 stuffed dates

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Steps

Before you start

Choose plump, moist dates (Medjool or Deglet Noor work best)
Toast the walnuts lightly to bring out their flavor
Have the marzipan at cool room temperature so it's easy to work with

1
Toast the walnuts
- Heat a small skillet over medium heat.
- Add the walnut halves and toast, stirring frequently, for 3–4 minutes until fragrant and lightly golden.
- Watch carefully to avoid burning.
- Transfer to a cutting board to cool for 2 minutes, then finely chop into small pieces about the size of peas.
- Set aside.
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Ready when: Walnuts are fragrant and lightly golden
Tip: Don't skip the cooling step—warm walnuts will soften the marzipan too quickly and make it hard to work with
2
Make the filling
- In a small bowl, combine the cooled chopped walnuts, marzipan pieces, and a pinch of sea salt if using.
- Using your fingers or a small spoon, break down and mix the marzipan into the walnuts until you have a crumbly, paste-like mixture with walnut pieces distributed throughout.
- The texture should be cohesive enough to hold together when pressed.
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Ready when: Mixture holds together when pressed but is still crumbly
Tip: If the marzipan is too warm and sticky, refrigerate the filling for 5 minutes before stuffing
3
Pit and stuff the dates
- Working with one date at a time, use a small sharp knife to make a slit along one side of the date, cutting lengthwise to open the pocket.
- Gently pull open the date with your fingers and carefully remove any remaining pit fragments.
- Press about 1 teaspoon of the walnut-marzipan filling into the cavity of each date, packing it gently so it holds in place.
- The filling should be visible at the opening of the date.
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Ready when: All dates are filled and filling is secured in the cavity
Tip: If dates are very dry, soften them briefly by soaking them in warm water for 2–3 minutes, then pat dry before pitting
4
Dust with cocoa powder
- Pour the cocoa powder into a shallow dish.
- Working in batches, gently roll or dip the filled side of each date in the cocoa powder so a light coating adheres to the filling and the date's surface.
- Tap off any excess.
- Arrange the finished dates on a serving platter or in a single layer on parchment paper.
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Ready when: All dates are evenly dusted with cocoa powder
Tip: A light hand with the cocoa powder looks more elegant than a thick coating

Good to know

Tips

Toast walnuts just before using to maximize their aroma and flavor—they lose potency over time
For a more luxurious presentation, arrange the dates in a single layer on parchment paper and serve on a mirrored platter or wooden board
These pair beautifully with strong black tea, mint tea, or espresso
If you want extra richness, add 1 tablespoon of melted dark chocolate mixed into the walnut-marzipan filling

Make ahead

Prepare the walnut-marzipan filling up to 1 day ahead and store in an airtight container in the refrigerator. Stuff and dust the dates no more than 2 hours before serving so the cocoa doesn't absorb moisture from the dates.

Storage & reheating

Store in an airtight container at room temperature for up to 4 days, or in the refrigerator for up to 1 week. Freeze in an airtight container for up to 2 months. Thaw at room temperature before serving.

Substitutions

raw walnut halves → Toasted pistachios or almonds. Use the same weight. Pistachios add a green hue and subtle earthiness; almonds will be slightly milder than walnuts.
marzipan (almond paste) → Almond butter mixed with powdered sugar. Mix 3 tablespoons almond butter with 1 tablespoon powdered sugar to approximate the consistency and sweetness of marzipan.
unsweetened cocoa powder → Finely chopped pistachios, sesame seeds, or a mixture. Creates a different look and flavor profile. Use the same amount and dust as you would cocoa.
Medjool dates, pitted → Dried figs or prunes, pitted. These are firmer but still work well. You may need slightly less filling since the cavity is smaller.

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