Every week I fill hundreds of Medjool dates by hand \u2014 for the Saturday market in Almere and for the webshop. It's simple work, but the details make the difference: which date you choose, how you open it, and what you put in it. In this recipe I share how I do it, with three fillings to try at home.<\/p>\n\n\n\n
Medjool dates \u2014 no doubt about it. They're bigger, softer and creamier than regular dates, and the pit comes out easily. Buy them fresh, not dried hard: a good Medjool gives slightly when you squeeze it. Cut the date open lengthwise on one side, take out the pit and gently push it open a little. That's all \u2014 the date is now a little bowl for your filling.<\/p>\n\n\n\n
This is the classic filling we sell at the market: a coarsely ground mix of pistachio, walnut, cashew and almond. Briefly toast the nuts in a dry pan until fragrant, grind or chop them coarsely and bind with a little tahini or a neutral nut paste. Fill each date generously and press half a pistachio onto the filling. Naturally sweet, without added sugar.<\/p>\n\n\n\n
The best-known combination is filled dates with cream cheese and walnut. We work 100% plant-based, so use a plant-based cream cheese (the almond or oat kind works best). Fill the date with a teaspoon of cream cheese, press half a walnut into it and grind some black pepper or sea salt over it \u2014 that contrast with the sweet date is exactly why this classic works so well. Also nice with a drop of maple syrup over it.<\/p>\n\n\n\n
Fill the date with a teaspoon of 100% peanut butter, put them in the freezer for 15 minutes and then dip them halfway into melted dark chocolate. Let them set on baking paper \u2014 done. This is the variant that's gone fastest at our house.<\/p>\n\n\n\n
Store filled dates covered in the fridge: the nut variant keeps for at least two weeks, the cream cheese variants for about four days. Serve them at room temperature \u2014 that's when the flavour comes out best.<\/p>\n\n\n\n