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.

Prep Time: 15

Total Time: 15

Servings: date halves

Calories: 68kcal

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.

Notes

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!

Nutrition

Did you make this recipe?

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Course: Dessert

Cuisine: American

Keyword: almonds, cinnamon, cinnamon sugar dates, coconut sugar, dates, medjool dates, no-bake dessert, pecans, stuffed dates, vegan dessert