Pecan Stuffed Dates

Pecan Stuffed Dates

Prep Time: 15 mins 

Cook Time: 25 mins 

Total Time: 35 mins

 
Servings: 12

Ingredients: 

• 2 tbsp olive oil plus extra for brushing

• 1 shallot finely chopped

• 1 garlic clove crushed

• 50g fresh breadcrumbs

• 100g pecans finely chopped

• 1 tbsp thyme leaves chopped

• 50ml vegan vegetable stock or water

• 12 medjool dates pitted

Instructions:

Step 1

Heat the oil in a frying pan over a medium heat. Add the shallot with a generous pinch of salt and cook for 2–3 minutes, until softened. Stir in the garlic, breadcrumbs, pecans, and thyme, cooking for a further minute until fragrant. Add a small splash of vegetable stock to moisten the mixture and bring it together, then remove from the heat and set aside.

Step 2

Preheat the oven to 180°C (160°C fan/gas mark 4). Slice the dates lengthways, taking care not to cut all the way through. Roll small amounts of the stuffing into balls and gently press them inside each date, then close the dates around the filling. Top each date with a sage leaf and arrange on a baking tray lined with baking parchment.

Tip: The dates can be prepared up to this stage and stored in the fridge overnight before baking.

Step 3

Brush the stuffed dates generously with olive oil, then bake for 15–20 minutes. Serve straight away.