An easy 3-ingredient recipe, these Sugared Walnut Stuffed Dates make for a simple dessert or delicious edible gift. Gluten-free, vegan.
Traditions can be a funny thing. In many cases, at least in my family, traditions result or stick due to the funny memories they create. Laughter is a key component, and when something can make you laugh just as a hard 20 years later as it did the first time, in my eyes you’ve got a winner.
Take the “Bloody Cow” for instance. Yes, that’s right. When I was three years old, I was decorating cookie-cutter Christmas tree ornaments. I chose to use the cow cookie cutter and, as one would do, painted it completely red. Much to my parents’ horror, I couldn’t wait to hang it on the Christmas tree. It has since been pegged the “Bloody Cow” in our family, and 30 years later it’s front and center on my tree, although sadly, it is missing its head. (It just keeps getting worse, doesn’t it?)
This week has been a mix of old and new(er) holiday traditions. For the fourth year in a row, I and a few of my fellow musicians created ugly xmas violin sweaters for our annual holiday symphony concert. Last year I went with the Polar Express theme, and this year felt a little Winter Wonderland was in order. What started as a funny, one-time deal, has evolved into one of my favorite traditions.
Today’s recipe is a tradition of old in my family. Growing up, my mom would make these sugared walnut-stuffed dates to give as gifts to our neighbors. As a kid, I thought it was pretty strange. Everyone I knew gave cookies; why would we be giving people really large raisins for Christmas?!
But as strange as I thought it is was, my job was always to roll the dates in the sugar. And I loved it. Turning those “really big raisins” into something sparklingly sweet was my favorite. Fast forward to present time, and I am totally on board with giving these sugared walnut-stuffed dates as gifts. Mom knew what she was doing. The walnuts pair beautifully with the natural sweetness of the dates, and the extra sweet crunch on the outside is heavenly.
Only slightly tweaking Mom’s recipe, I used unrefined organic cane sugar. In addition to it being refined sugar-free, the organic cane sugar has a tad bit bigger granule than refined white sugar, which I think enhances the sugared effect.
Quick, easy, and delicious, I hope these “really big raisins” make it into some of your holiday traditions as well. xo.
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Sugared Walnut-Stuffed Dates (Gluten-Free, Vegan)
Ingredients
- 1 lbs fresh medjool dates about 25 dates
- 1/3-1/2 cup raw walnuts halved
- 1 cup unrefined organic cane sugar I use Wholesome brand
- 1/4 cup water
Instructions
- Using a small paring knife, slice dates open lengthwise and remove pits. Replace pit with half a walnut piece (or whole one depending on size of date). Squeeze date back together.
- Place sugar in a small bowl. Some dates have a natural stickiness on the outside, but to ensure the sugar sticks, take a pastry brush and slightly dab the outside of the date to moisten it. Roll stuffed date in sugar until coated. Place on a piece of parchment or wax paper. Continue until all the dates have been sugared.
- Once the sugar has hardened to dates, place in an airtight container. To give as gifts, place dates in a holiday tin or wrap in clear food gift bags and tie with ribbon.
Recipe Notes
You won't use the whole cup of sugar, but it makes it easier to quickly roll the dates to cover them.
I LOVE these pictures Tessa! I never quite know what to stuff dates with, so these are absolutely perfect. I love your story about the bloody cow ornament, I know our family has a few of those ‘special’ ones too that just keep falling apart until they are finally let go :)
Oh thank you, Abby!! Hahaha, the bloody cow makes me laugh every time. So glad to know you have something similar! ;) xo.
I remember my grandmother (your great grandmother) making these every Christmas when I was a child. She would so love that you are carrying on the tradition! Thank you, sweetie!
I didn’t even realize she made them – I’m so glad! :)
Loved reading this post Tessa. Isn’t it funny how the things we experience as mistakes often end up being some of our most cherished memories? There’s got to be something in the learning there :). Your mom sounds very avant garde in her food choices; how fun to have been part of that tradition. Such a beautiful offering too – that last photo… oh là là! x
Oh, I’m very glad! You are so right – definitely something to be learned in there. My mom has always been pretty adventurous in her cooking experiments, something I am now so happy for! Thank you so much, Kelly! Hope you all are having a great weekend! xo.
I couldn’t help but chuckle at the bloody cow ornament, haha! I am a huge fan of “really big raisins”- usually when they’re stuffed with nut butter and loaded up with other goodies but I can’t wait to try these. I love dates and will have them in any way, shape, or form!
Hahaha, oh good! ;) Oh, I’ve never tried them stuffed with nut butter, but that sounds amazing! Thanks, Genevieve!
I just found this post while jumping around online and it brought back memories of growing up in New Orleans (way back in the 50’s!). My grandmother would stuff dates by first removing the pit (guess pitted ones weren’t available) then placing half of a large marshmallow in the slit, then pressing a pecan half into the marshmallow and rolling the date in sugar. And, like you, it was my “job” to roll the dates in sugar. I’ve never made them that way for my family since my Yankee husband likes his stuffed with peanut butter or cream cheese but I think this year I’ll surprise everyone and add the southern version as well. Thanks for the inspiration.
Oh, I love hearing that story. And those pecan and marshmallow stuffed dates sound like such a treat!! Thank you so much for sharing!
These very dates were also our family’s tradition and I continue to carry it out for our holiday. My great-grandmother was a wonderful baker and these were one of her treats! So glad to see someone else’s family has the same tradition.