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Stuffed dates — Cooking with Gia and Olive

By Gia Kavanagh 1 min read
Friday, May 31, 2019

A Mediterranean favourite perfect for a dinner party.

Prep & Cook Time: 5 Minutes 

Serves: 8


  • 2 tbsp almond butter
  • 50 g seedless cucumber, cut into small cubes
  • 12 fresh mint leaves, cut into thin strips
  • 1 generous dash of lemon juice
  • Sea salt, to taste
  • 8 medjool dates, cut lengthways and pitted
  • 8 tufts of garden cress
  • 1 tsp grated lemon zest


  1. Make the stuffing by mixing almond butter, cucumber, mint, lemon juice and sea salt.
  2. Fill the dates with the stuffing and top with a tuft of garden cress and some grated lemon zest.

Source: Vegan by Kyra de Vreeze