Pumpkin Pie Stuffed Dates (Edit recipe)

These pumpkin pie stuffed dates will quickly become your new favorite healthy treat! These no bake goodies are incredible, while being made with a handful of nourishing ingredients. Creamy pumpkin pie-like filling is stuffed into Medjool dates and then covered in chocolate. They are so delicious when frozen, so stock up your freezer!

10 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	172
Fat:	11 g
Carbohydrates:	15 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	29 mg
Fiber:	2 g
Sugars:	13 g
Calculated per serving.

by Simplyhealthymama

Serves: 20

Ingredients

24 whole Medjool Dates, pitted
0.5 cup Pumpkin Purée
0.25 cup Tahini, roasted
2 Tbsp Honey
1 tsp Pure Vanilla Extract
1 pinch Sea Salt
2 cups Semi-Sweet Chocolate Chips, dairy-free
0.125 tsp Pumpkin Pie Spice, for topping

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Open dates to remove the pit (you can also buy already pitted dates). Gently open up the center of the date and place on a parchment lined baking sheet or mini muffin tray.
In a small bowl, combine the filling ingredients until smooth. You can taste it and decide if you want to add less or more sweetener.
Add a small scoop to the center of each date.
Place the baking sheet or tray in the freezer for an hour or two until the filling is completely firm.
In a small saucepan, melt the chocolate until smooth. You can add a little bit of avocado oil to make more runny.
Dip each date into the chocolate mixture, removing it with a dipping tool or fork, allowing the excess chocolate to drip off. Then place them back on the baking sheet.
Sprinkle with pumpkin pie spice. Return to the freezer for 3+ hours.
Store in an air-tight container in the fridge or freezer! I love them straight out of the freezer.