Cinnamon Sugar Stuffed Dates (vegan)
These Cinnamon Sugar Stuffed Dates are a cozy vegan treat made with simple, wholesome ingredients. They taste like a cinnamon sugar cookie in a naturally sweet, bite-sized form and come together in minutes with no baking required. Perfect for holiday snacking or a quick, healthier dessert.
I’ve always loved anything cinnamon sugar, especially during the holiday season. It reminds me of those simple, comforting treats I grew up with, the ones that filled the whole kitchen with warmth.
Now I make them when I want something sweet that doesn’t require turning on the oven or making a mess in the kitchen. They’re quick, cozy, and perfect for sharing with the kids or bringing to holiday gatherings. It’s amazing how something so simple can still feel so festive.
If you’re into dates, you’ll have to try these Coconut Cream Stuffed Dates or these Butterfinger Inspired Dates, which my family loves just as much as the cinnamon sugar dates.
Spotlight on These Cinnamon Sugar Stuffed Dates
- They are no-bake: No oven, no fuss, just quick assembly. These stuffed dates come together in minutes, making them the perfect effortless vegan treat.
- They are wholesome: Made with naturally sweet Medjool dates and simple ingredients, this dessert feels indulgent while staying completely nourishing and healthy.
- They are decadent: Each bite is rich, cozy, and satisfies a sweet craving fast. You only need half to feel completely content thanks to the natural sweetness and creamy filling.
- They make a big batch: These cinnamon sugar stuffed dates store beautifully in the fridge, giving you an easy grab-and-go treat that lasts for days.
- They are perfect for meal prep: Make a batch on Sunday and enjoy a healthier sweet option all week long. They hold their texture well and taste even better chilled.
The Ingredients
Medjool dates: These naturally sweet dates are ideal for stuffed date recipes. They are large, soft, and easy to fill, making them the perfect base for this cinnamon sugar treat.
Almond flour: This gluten-free flour adds structure and creates a soft, cookie-like filling without any processed ingredients.
Almonds and pecans: A mix of these crunchy nuts brings the perfect texture and a warm, nutty flavor that complements the sweetness of the dates.
Cashew butter: This creamy nut butter binds the filling together and gives each stuffed date a smooth, rich consistency.
Vanilla: High-quality pure vanilla extract adds a sweet, comforting flavor that pairs beautifully with the cinnamon.
Cinnamon: The star spice of the recipe, adding warmth, depth, and that classic cinnamon sugar flavor everyone loves.
Salt: Just a pinch balances the sweetness and enhances all the cozy flavors in each bite.
Topping: You will need cinnamon and coconut sugar for the finishing touch.
Frequently Asked Questions
Yes! Made with almond flour and 100% gluten-free ingredients.
These dates must be stored in the fridge for up to 8 days.
Yes! They are a decadent dessert, which is why I suggest serving them in halves.
Medjool dates work best because they are soft, large, and easy to fill.
Yes. I do recommend cashew butter as it has a neutral vanilla flavor, which will allow the cinnamon to shine, but feel free to use peanut or almond butter.
Yes. They are naturally sweetened, made with whole-food ingredients, and offer healthy fats and fiber. They are a great alternative to traditional holiday treats.
The Instructions
Step one: Make sure your Medjool dates have been left on the counter overnight or at least 12 hours. Open 12 soft dates and place them on a parchment paper-lined plate.
Step two: Place the almonds and pecans in a food processor and pulse until it has a crumbly consistency. Do not over pulse.
Step three: Place the remaining ingredients into the bowl. This includes almond flour, cashew butter, cinnamon, vanilla, and a pinch of salt. Pulse until dough forms. Do not over pulse.
Step four: Press about a tablespoon of the dough into each date.
Step five: In a small bowl, combine the cinnamon and sugar.
Step six: Press the tops of each date into the cinnamon sugar mixture. Place the dates into the fridge for at least two hours and then cut them into half.
Storage
Store the stuffed dates in an airtight container and in the fridge for up to 14 days.
Tips + Modifications
Make sure your Medjool dates are soft. I like to leave the container of dates on the counter overnight to allow them to soften.
I prefer to serve these cold straight from the fridge.
These dates are meal prep-friendly!
Cinnamon Sugar Stuffed Dates (vegan)
Equipment
- 1 large plate lined with parchment paper
- 1 food processor
Ingredients
- 12 soft Medjool dates, pitted
- 2 tablespoons almonds
- 2 tablespoons pecans
- ½ cup almond flour
- 2 tablespoons runny cashew butter
- 1 teaspoon pure vanilla
- ¼ teaspoon cinnamon
- ⅛ teaspoon salt
For the topping
- 1 tablespoon coconut sugar
- 1 teaspoon cinnamon
Instructions
- Make sure your Medjool dates have been left on the counter overnight or at least 12 hours. Open 12 soft dates and place them on a parchment paper-lined plate.
- Place the almonds and pecans in a food processor and pulse until it has a crumbly consistency. Do not over pulse.
- Place the remaining ingredients into the bowl. This includes almond flour, cashew butter, cinnamon, vanilla, and a pinch of salt. Pulse until dough forms. Do not over pulse.
- Press about a tablespoon of the dough into each date.
- In a small bowl, combine the cinnamon and sugar.
- Press the tops of each date into the cinnamon sugar mixture. Place the dates into the fridge for at least two hours and then cut them into half.
