Cookie Dough Stuffed Dates

I love a nut butter stuffed date, a peanut butter one usually. I love a cookie dough stuffed date even more. A little more texture, packed tight with fudgy cookie dough, a few chocolate chips in the mix and of course dunked in melted dark chocolate for a final flourish of fancy pants snack making.

You can stop at the cookie dough filling but the chocolate coating just takes to them to a whole new level of deliciousness.

You can nibble on them just as they are, add them to a yogurt bowl, spruce up your oats and they make for a great hidden in your backpack hiking snack.

I actually created these for Linwoods and their new Boost packs of flax and hemp seeds. I’m a massive hemp seed fan, little plant based protein rich power houses, they have a unique flavour which personally I find totally moreish, much like tahini. One of the things I love most about working with a variety of companies is just getting to reach more people with recipe inspiration and of course I can’t deny I get a little proud moment when they share my content on social and even more so on their website and printed content!

If you’re not a tahini fan you could of course use PB in the cookie dough, almond butter or cashew butter.

Cookie Dough Hemp Seed Stuffed Dates

Print Recipe
By Serves: 15 - 20 Prep Time: 30 minutes Cooking Time: None


  • 15 - 20 medium to large pitted medjool dates
  • 80g dark chocolate melted
  • 2 tbsp mini dark chocolate chips
  • ***For the filling***
  • 60g ground almonds
  • 60g tahini
  • 2 tbsp maple syrup
  • 30g Linwoods hulled hemp seeds
  • 1 tsp vanilla extract
  • 2 - 3 tbsp almond, oat or rice milk
  • Pinch of sea salt



Slice the dates down the middle and open them up so you can fill them. Set to one side.


Mix together the filling ingredients in a bowl until smooth. Add enough milk to create a cookie dough consistency that holds together when you press it between your fingers.


Stuff the cookie dough into prepared dates, as much as you need to fill them up!


Press a few mini dark chocolate chips into the exposed area of the cookie dough filling.


Dunk the end of each filled date in the melted dark chocolate and place onto a baking paper lined tray. Place in the fridge to set.


Store in the fridge for up to one week.

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