Stuffed Dates

  • Level: Easy
  • Total: 15 min
  • Prep: 10 min
  • Cook: 5 min
  • Yield: about 4 servings
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Olive oil, for frying

1 piece duck skin


1/2 cup crunchy peanut butter

3 pinches citric acid

1 cup evaporated cane juice

1 cup whole, pitted medjool dates

1 sheet nori

Few pinches bonito flakes


Heat a skillet over medium-high heat and add a few tablespoons of olive oil. Fry the duck skin in the hot oil until crispy. Remove from the oil, dice and toss with a pinch of salt. 

In a bowl, combine the peanut butter, citric acid, evaporated cane juice and 6 pinches salt. Stuff the dates with the peanut butter mixture. 

Julienne the nori and sprinkle on top of each date. Garnish with duck skin and bonito flakes. 

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