Pumpkin Pie Stuffed Dates

These Pumpkin Pie Stuffed Dates are the perfect cozy, bite-sized treat for fall. They’re sweet, creamy, and so satisfying without refined sugar. Each date is filled with pumpkin pie-spiced almond butter and drizzled with chocolate for a dessert that tastes like a mini pumpkin pie truffle.

What you need:

18 Medjool dates, halved and pitted
½ cup almond butter
⅓ cup pumpkin puree
1 teaspoon pumpkin pie spice
⅓ cup chocolate chips (dark, added sugar free or semi-sweet) I used these here.
½ teaspoon coconut oil

Directions:

Begin by prepping the filling by mixing the almond butter, pumpkin puree, and pumpkin pie spice in a bowl until smooth and creamy. Then begin filling the dates by scooping about 1 1/2 tsp of the pumpkin mixture into each halved date. Place each date on a parchment paper covered plate. Place in the freezer for about 30 minutes. Meanwhile, melt the chocolate by combining the chocolate chips and coconut oil in a small bowl. Microwave in 20-second bursts, stirring until smooth. You can also melt it over low heat in a pot on the stove top- just be sure to whisk as it melts and remove from heat immediately after melting to prevent burning. Then remove the dates from the freezer. Drizzle the chocolate over the dates. Option to top with flaky sea salt! Pop back in the freezer for a few minutes before serving. Store in the freezer in an airtight container then let them thaw a few minutes before consuming.

I personally love to top mine with flaky smoked sea salt! It’s delish!

Tips

    •    Sprinkle with flaky sea salt or crushed pecans before chilling for extra crunch.

    •    Store in the fridge up to 1 week or in the freezer for longer.

Enjoyed this one? Try out another one of my favorite stuffed date recipes here.