Pecan Pumpkin Pie Stuffed Dates
I could seriously eat stuffed dates every day because they are so delicious and such a healthy treat to enjoy! Dates are packed with fiber, antioxidants, and essential vitamins and minerals. These Pecan Pumpkin Pie Stuffed Dates(gluten free, vegan, and paleo) are stuffed with a creamy pumpkin pie filling and are coated in dark chocolate with pecans that give all the fall feels. You can make a big batch of them to enjoy throughout the week or make as a dessert to share for the holidays.
Equipment
- Piping bag or small plastic bag
Ingredients
- 15 Medjool dates
- 1/4 cup raw cashew butter
- 1 1/2 tbsp coconut flour
- 1 tbsp pumpkin puree
- 1 tbsp maple syrup or monk fruit
- 1/2 tsp pumpkin spice
Toppings
- 1/2 cup dark chocolate
- 1/2 tsp coconut oil
- 1/3 cup chopped pecans
Instructions
- Carefully cut a slit in the top of your dates and take out the pits.
- Mix together the cashew butter, pumpkin, coconut flour, monk fruit, and pumpkin spice in a bowl.
- Put the pumpkin pie mixture into a frosting bag or plastic zip lock baggie and cut the end off one corner. Squeeze the mixture into each date filling up the center.
- Melt the chocolate chips with the coconut oil either in a double boiler or in the microwave in 30 second increments.
- Dip the stuffed dates in the melted chocolate only covering half of the date.
- Place the dates on a parchment paper lined sheet pan and the sprinkle the chopped pecans on the chocolate of each date.
- Place the dates in the fridge to set. Once the chocolate has set on the dates, store in an air tight container in the fridge.
- Enjoy as a snack, dessert, or appetizer.
Notes
Store them in the fridge for up to 2 weeks.