Goat Cheese Stuffed Dates

I am about to put you on to one of the simplest, most delicious appetizers you have ever made. This recipe is so easy, yet so impressively delicious. With the perfect balance of sweet and salty, a nice one or two bite appy, with a soft yet crunchy texture, you will definitely want to try this out.

You can make these in advance and pop them in the fridge until you are ready to serve. We all love an (almost) no bake recipe from time to time.


I feel like holidays and appetizers go hand in hand. I am a huge fan of appetizers, finger foods. Done right, they are little bites of powerful flavours. I am here for it.

You could throw these on a charcuterie board, or serve them on their own, these can slip into the meal plan at any point throughout the night.

The only part of this recipe you will need an oven for is the caramelized pecans. You can make these in advance as well.

Pro tip* Make extra pecans than the recipe calls for because they make an incredibly delicious salad topper. Thank me later.


Dates are a nutritional powerhouse. Check out my other date inspired snack recipe for another way to use them.

Goat cheese, is another one I feel I should talk about for a moment. A lot of the time cheese is seen as a “not so healthy” option. I am gonna set that idea aside, and let you know why. Cheese, goat cheese in particular, is a great source of nutrients, when consumed in small amounts. Similar to nut butter, you don’t need heaping amounts to get all the good stuff out of it.

Goat cheese is a good source of protein and healthy fats, as well as vitamins and probiotics. It also contains a much smaller amount of lactose than regular cheese, which is the carbohydrate in cows milk/cheese that so many people struggle to digest. So if you are someone who struggles with a little bit of lactose intolerance, goat cheese will probably be a better option for your tummy.

Goat Cheese Stuffed Dates Recipe

Yield: 20 Servings Prep time: 15 minutes


  • 20-30 large medjool dates, halved*
  • 120g package goat cheese
  • 1/3 cup raw pecan, small pieces
  • 1 tbsp maple syrup
  • Fresh thyme, in pecan mixture and for topping
  • Pinch of salt

*You can also use honey dates for this recipe as well, they just tend to be smaller than medjool, so instead of halving them you may just cut a slit in them to stuff the goat cheese inside.


  1. Prepare your dates by pitting if needed, and cutting in half.
  2. Preheat oven to 375℉. Line baking sheet with parchment paper.
  3. Chop pecans into tiny little pieces. (Each pecan should be cut into a quarter size)
  4. Add chopped pecans, maple syrup, salt, and about 2 tbsp of fresh thyme to a small bowl and mix together. Make sure all pecans have a little coating of maple syrup.
  5. Place pecans on prepared baking sheet and roast in the preheated oven for 10 minutes.
  6. Place approximately one teaspoon of goat cheese into the pocket of your medjool dates.
  7. Once the pecans are ready allow to cool before adding a few bits of pecan into each date.
  8. When serving sprinkle extra fresh thyme on top to enhance your taste buds experience.


Per one serving (1/2 medjool date)

Calories: 56 Total fat: 1g Sodium: 71mg Carbohydrates: 10g Fiber: 1g Sugar: 9g Protein: 1g

Published by athl-eats

I'd like to consider myself a food and coffee enthusiast. I always get excited to create eat flavourful recipes that fuel my mind and my body. A few of my favourite foods consist of salads (the fun kind), sourdough bread, avocados, and almond butter. My coffee order is an iced americano with oatmilk no matter the weather.

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