Vegan white chocolate-covered cookie butter cheesecake stuffed dates are a great dessert or snack. They are also easy to make in larger batches and give as gifts or serve at a party.
When it comes to dipping things in white chocolate I have had a lot of trial and error. I have found that using a store-bought vegan white chocolate coat the dates better than a homemade version. I used the King David brand which I found on Amazon.
Vegan White Chocolate Covered Cookie Butter Cheesecake Stuffed Dates
Vegan white chocolate cookie butter cheesecake stuffed dates taste so indulgent you won't even realize they are a healthy alternative to your usual sweet treat.
Equipment
- Mixing bowls
- baking sheet
- parchment paper
Ingredients
- 12 Medjool dates pitted
- ¼ cup cookie butter
- ¼ cup vegan cream cheese
- 1 Tbsp pure maple syrup
- ½ tsp ground cinnamon
- 12 pecan halves
- 1 cup vegan white chocolate chips
- crumbled speculoos cookies for topping
Instructions
- In a small mixing bowl combine the cookie butter, vegan cream cheese, maple syrup, and cinnamon
- Cut a slit longways in the top of the dates
- Stuff each date with 1 ½ tsp of the cookie butter cheesecake mixture
- Stuff a pecan down into the middle of the stuffed date and cover it with a little bit more of the cheesecake filling
- Place dates in the fridge for an hour to firm up
- Melt chocolate chips in a microwave-safe dish 30 seconds at a time stirring in between until the chocolate is smooth and fully melted
- Use a toothpick and dip each date into the melted chocolate and place on a parchment-lined plate or baking sheet
- Sprinkle with speculoos cookie crumbles
- Let dates sit in the refrigerator for 1 hour or until chocolate is firm before serving
Notes
The stuffed dates will keep in the refrigerator for a week.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @anothervegan.foodblog on Instagram and hashtag it #anothervegan.foodblog.