Here are all the best Medjool dates recipes! This chewy, caramely fruit is perfect for naturally sweet treats like brownies, energy bars and smoothies.
Medjool dates are about to take over the world! This tasty fruit is enjoying massive popularity lately as a natural way to sweeten foods. They’re in many energy bars you’ll find in stores, though they can be used in sweet and savory recipes alike. Here at A Couple Cooks, we’re big Medjool dates fans, and have lots of recipes to prove it.
Here are some of our favorite easy Medjool dates recipes! The most popular is our fudgy date brownies, where dates and nuts magically combine into a texture just like a fudgy brownie. Medjool dates are the key component of energy bars recipes, and they’re fantastic for sweetening smoothies and our “healthy” milkshake. Ready to get cooking?
Medjool dates fun facts!
Before we get to the recipes: here are a few things to note about these caramely sweet superfoods:
- Are Medjool dates dried? No, Medjool dates are fresh fruits! Medjool dates are harvested from the date palm tree and then packaged immediately. There’s no processing, so they’re not dried!
- What is the white powder on Medjool dates? It’s perfectly normal, not mold! It’s just the natural sugars in the date rising to the skin.
- Where to buy Medjool dates? Look in your grocery in the produce aisle (many times next to the bananas), or near the dried fruits. You can also order them online.
- How to store Medjool dates? Store them at room temperature for 1 to 2 months, in the refrigerator for up to 6 months, and about 1 year frozen. (Source)
And now…our top easy Medjool dates recipes!
Here’s an easy finger food recipe: stuffed Mejool dates! They’re quick to make, and the sweet and savory combo keeps everyone coming back for more.
- 24 Medjool dates
- 4 ounces soft goat cheese* (helpful if it’s come to room temperature**)
- 3 tablespoons pistachios
- Sea salt and fresh ground black pepper
- Smoked paprika
- Optional: honey
- Use a knife to make a lengthwise slit into the dates, then remove the pits. Use a spoon to fill them with goat cheese.
- Crush the pistachios with a rolling pin.
- Top each with a tiny sprinkle of black pepper, sea salt and the tiniest bit of smoked paprika (just a tiny sprinkle has big flavor). Sprinkle on pistachio dust. If desired, add the tiniest drizzle of honey (again, use a small amount to heighten the flavor; too much and it overwhelms).
*For vegan, plant-based and dairy-free diets, try peanut butter or almond butter.
**The goat cheese is easier to work with at room temperature. If you don’t have time to set it out, just use your hands to mash it around in the package a little bit so it becomes softer.
- Category: Appetizer
- Method: Raw
- Cuisine: Mediterranean
Keywords: Medjool dates recipes
More plant based treats
Mejool dates are perfect for plant based treats! If you like these, here are a few more healthy plant based desserts you might enjoy:
- “Bliss Bites” Healthy No-Bake Cookies Truly bliss in a bite, these healthy no bake cookies are made with chocolate and peanut butter. Easy and delicious, they are an all-time fan favorite!
- Chocolate Cherry Dessert Bites These decadent-tasting chocolate cherry dessert bites are made of clean ingredients: just cocoa, maple, coconut oil, oats, almonds and cherries!
- Fudgy Vegan Brownies Naturally sweet, gluten-free, and plant-based, this fudgy vegan brownie recipe is rich but nutrient dense, made fully of whole foods.
About the Authors
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.