Pescatarian Apple-Ginger Stuffed Dates
These little stuffed dates are the kind of appetizer or snack that disappears from the plate before you even sit down. Medjool dates are naturally caramel-sweet and pillowy, and when you fill them with a fragrant mix of crisp apple, fresh ginger, and warm Ceylon cinnamon, the result is something that tastes far more sophisticated than the effort involved. A drizzle of melted coconut butter ties everything together with a subtle richness, while the lemon juice and a pinch of sea salt keep the filling bright and balanced rather than cloying. The optional lemon zest scattered on top adds a little pop of citrus that really elevates the whole thing. This recipe is naturally plant-forward and entirely free of meat and poultry, so it fits effortlessly into a pescatarian lifestyle without any swaps or substitutions needed. Whether you're putting together a grazing board, need a quick make-ahead treat, or just want something a little special with your afternoon tea, these dates deliver every single time.
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Learn more →Ingredients
4 servings
- 12 medjool dates
- 1 medium apple, peeled and finely diced (about ¾ cup)
- 1 tsp fresh ginger, finely grated
- ¼ tsp ground ceylon cinnamon
- 1 tsp fresh lemon juice
- 1 tsp honey
- 3 tbsp coconut butter, melted
- 1 pinch fine sea salt
- 1 tsp lemon zest (optional)
Instructions
- 1
Use a paring knife to slit each date lengthwise along one side and remove the pit, opening the date into a pocket without splitting it in two. Arrange the opened dates on a cutting board or serving plate.
- 2
In a small mixing bowl, combine the diced apple, grated ginger, Ceylon cinnamon, lemon juice, honey, and sea salt. Stir until the apple is evenly coated and the mixture smells fragrant.
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