RASPBERRY CHEESECAKE STUFFED DATES
These raspberry cheesecake stuffed dates have everything you could ever want in a dessert. Think sweet, caramel-y Medjool dates filled with a crunchy granola crust, a creamy dairy-free cheesecake center, pops of tart freeze-dried raspberries, and a glossy chocolate coating. Sweet, tangy, crunchy, creamy… it’s all happening.
They’re made with the yummiest Medjool dates from Natural Delights Medjool Dates and our Let’s Do Organic Heavy Coconut Cream, which is the secret to that ultra-rich, dairy-free cheesecake filling.
If you’re looking for a healthy treat that feels fancy but is secretly super easy, this is it.
Perfect for Valentine’s Day, dinner parties, or honestly just a mid-week sweet tooth moment you want to romanticize a little 💕
Raspberry Cheesecake Stuffed Dates
Crust
- 1 cup (110g) granola
- 2 tbsp (25g) coconut oil, melted
Cheesecake
- 4oz dairy-free cream cheese, softened
- 1/4 cup (60g) powdered sugar (or vanilla protein powder)
- 1/2 cup (180g) Let’s Do Organic Heavy Coconut Cream (chilled 24 hours)
- 1/2 teaspoon vanilla extract
- 1/2 cup freeze dried raspberries
To assemble
- 12 Natural Delights Organic Pitted Medjool Dates
- 8oz semi-sweet chocolate chips
- 1 tbsp coconut oil
- Optional: valentine’s sprinkles
Instructions
- Arrange the Medjool dates on a baking sheet lined with parchment paper split open lengthwise.
- Combine the granola and coconut oil in a food processor. Blend to a wet sand consistency. Spoon a small amount of the crust crumbs into each.
- Scoop out just the solid part from the chilled can of coconut cream. Use a hand mixer to beat together everything except the raspberries for the cheesecake filling. Use a piping bag to fill each date with the cheesecake mixture.
- Briefly blend or crush the freeze dried raspberries to coarse crumbs. Spoon into each date on top of the cheesecake mixture.
- Squeeze each Medjool date semi shut, and refrigerate overnight (at least 4 hours).
- Melt the chocolate with the coconut oil. Use a fork to dip each stuffed date in the melted chocolate. Place back on the lined pan, top with sprinkles, and refrigerate until the chocolate is set.
