Rating: 5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 3

Use a high-quality chocolate bar (such as Scharffen Berger) and soft Medjool dates for the best flavor. Substitute Neufchâtel cheese in place of goat cheese for more sweetness.

Mark Scarbrough
Recipe by Cooking Light November 2005

Gallery

Credit: Lee Harrelson; Styling: Mindi Shapiro

Recipe Summary

Yield:
12 servings (serving size: 2 stuffed dates)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Open the slit in each date; stuff about 1/2 teaspoon goat cheese and about 1/8 teaspoon chocolate inside each date. Close date around filling; press gently to seal. Arrange stuffed dates in a single layer on a platter; sift powdered sugar over dates.

    Advertisement
  • Note: Refrigerate stuffed dates in an airtight container for up to two days.

Nutrition Facts

65 calories; calories from fat 18%; fat 1.3g; saturated fat 0.9g; mono fat 0.3g; poly fat 0g; protein 1.3g; carbohydrates 13.4g; fiber 1.4g; cholesterol 2mg; iron 0.3mg; sodium 18mg; calcium 13mg.
Advertisement
Advertisement