Chocolate-coated Pumpkin Stuffed Dates sprinkled with nuts and sea salt are the stuff dessert dreams are made of! This no-bake fall treat is sinfully delicious, gluten-free, and is ready to be frozen in just 15 minutes. Make a big batch and have a ready-to-devour delicious dessert anytime you want one!
If you are looking for a sweet treat that you can do with your kids, then these quick and easy pumpkin-filled chocolate-dipped dates are it! Once you have all your ingredients ready, all you need to do is assemble them freeze them. Honestly, the hardest part was waiting for an hour for them to harden before trying out one. But, the wait is more than worth it!
Dates, pumpkin, chocolate, and nuts are all great treats to enjoy. But putting them all together in one amazing dessert will make your taste buds deliriously happy! Every blissful bite of the chewy dates and creamy pumpkin puree encased in a chocolate shell is sure to bring the holiday cheer to anyone!
Pumpkin Spice Dates- Delicious Fall Treats
‘Tis the season for some pumpkin lovin’! These bite-sized desserts are the best thoughtful treats to give away to your loved ones for the upcoming holidays. They are so easy to make using a few ingredients only. You can even customize it based on what your friends and loved ones like to make it more personal. Just make a big batch and place them on small colorful boxes, tie them with ribbons and add a handwritten note.
Are they healthy?
As far as sweet desserts go, this one definitely goes into the healthy category. Despite their wrinkly and dark appearance, dates are known to have an excellent nutrition profile. They have high fiber and antioxidant content and are rich in vitamins and nutrients. They help aid digestion and are good for the heart and brain. Also, pumpkin is loaded with vitamins, minerals, and antioxidants which help boost our immune system. Healthy and delicious. What more can I ask for?
Ingredients Used to Make Pumpkin Stuffed Dates
This easy recipe requires 4 main ingredients only, the rest are optional so it is up to you if you want to use them.
Medjool dates – these Moroccan stone fruits are bigger and darker than other types of dates. They also have a soft and sticky texture. Known for being inherently sweet with caramel undertones. Its size is perfect for this recipe.
Pumpkin puree – You can use canned or make one from scratch.
Pumpkin pie spice – It is usually made with cinnamon, nutmeg, cloves, allspice, and ginger. This spice gives the puree a warmth and fragrance that is characteristic of a fall recipe.
Chocolate chips – use any dairy-free brand that you can find. They form into a chocolate shell that gives the stuffed dates a crunch.
These might be optional, but they will elevate your simple stuff dates into a special treat!
Vanilla extract – adds a deliciously fragrant aroma and floral taste.
Maple syrup – since Medjool dates are naturally sweet, sometimes adding this is not needed anymore. You can also use agave nectar if that is what you have.
Chopped nuts – A great way to add more texture and flavor to this dessert. You can use macadamia, cashews, almond, walnuts, or pecans.
Pinch of sea salt – these little crunches of saltiness will further enhance the natural sweetness of the dates and give the treat a great flavor depth!
Add on Ideas:
You can also drizzle some caramel syrup on your pumpkin spiced dates before freezing them.
Add some almond or peanut butter to the pumpkin puree mix to give it a more nutty flavor.
How to Make Pumpkin Stuffed Dates
No baking nor cooking is needed! All you have to do is assemble and freeze.
Start by slicing the Medjool dates lengthwise carefully using a sharp knife. Just slice them 3/4 of the way through, do not split them into two parts.
Mix pumpkin puree and pumpkin pie spice together. If using vanilla extract and maple syrup, this is the time to add them too.
Stuff the dates with the pumpkin mixture using a spoon!
Then dip them into the melted chocolate and garnish with chopped nuts and sea salt. If you are new to melting chocolate, check out this guide.
Place in the freezer for at least an hour and enjoy them frozen.
Can I make it nut-free?
Yes, absolutely! Nuts are optional ingredients for this recipe so you can just omit them. However, if you are looking forward to that extra crunch, you can always use pumpkin, hemp, or sunflower seeds as an alternative.
How do I make it less sweet?
Since the dates bring a natural sweetness to dessert, you can reduce the sweetness by skipping the maple syrup and using dark chocolate instead. The slight bitterness will combat the sweetness perfectly!
How do I store Pumpkin Stuffed Dates?
Place your frozen stuffed dates in airtight containers or ziplock bags and keep them frozen for up to a week.
If you have left-over dates, they can be left at a cool dry place for at least 2 months. To extend their shelf life, refrigerate them for 6 months or keep them frozen for a year.
If you have leftover Pumpkin Puree, try these scrumptious fall goodies too:
Pumpkin Chocolate Pie – filled with plant-based protein and pureed pumpkin, this pumpkin chocolate pie is nutritious and delicious!
Soft Pumpkin Molasses Cookies – this cookie recipe is the ULTIMATE in fall & winter baking. This cookie recipe combines the deliciousness of a molasses cookie and a pumpkin cookie to create a spiced, chewy cookie topped with sugar.
Pumpkin Oat Cookies – These cookies are perfect for getting into the Fall time spirit! They’re also sure to please all – completely gluten-free, oil-free and a great treat for healthy indulging without undoing your day.
Chocolate-coated Pumpkin Stuffed Dates sprinkled with nuts and sea salt are the stuff dessert dreams are made of! This no-bake fall treat is sinfully delicious, gluten-free, and is ready to be chilled in just 15 minutes. Make a big batch and have a ready-to-devour delicious dessert anytime you want one!
"They say you are what you eat, so I strive to be healthy.
My goal in life is not to be rich or wealthy,
'Cause true wealth comes from good health and wise ways...
we got to start taking better care of ourselves " - Dead Prez