Prosciutto Wrapped Cashew Cream Cheese Stuffed Dates with Balsamic Glaze

Sweet, salty, and oh so satisfying. This prosciutto wrapped cashew cream cheese stuffed dates recipe ticks all the boxes. Drizzled with a balsamic glaze and you have an easy dairy free party food idea that will be talked about for years to come.

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Prosciutto Wrapped Cashew Cream Cheese Stuffed Dates with Balsamic Glaze

Let’s call it what it is. I can cook but I can’t name recipes that well, hence why this stuffed dates recipe title is a mouthful.

When I originally made these, it was right before Canadian Thanksgiving to recipe test for a healthy appetizer for Christmas and a New Years Ever recipe.

My best friend was over while I was preparing and I totally wung it.

Originally the recipe was going to be just prosciutto wrapped stuffed dates but after making my Balsamic Beet Dip I was in a balsamic glaze state of mine.

I tried it out on one date and I was hooked.

I used the Nonna Pia’s Original Balsamic Glaze, but you can make your own if you’d like.

Soaking the Cashews

I do recommend soaking the cashews to make them easier to blend.

Cashews are smooth as they are but soaking makes it that much creamier.

Did you forget to soak them overnight? No problem. Boil some water, then pour over the cashews. Let soak for an hour.

I find it’s easier to use a food processor for cashew cream cheese vs a blender. However, if you use a blender you may have to scoop down the sides and bottom often and let it go for longer.

Blend until you reach your desired texture.

Bacon Vs Prosciutto for Wrapping Dates

I was debating between prosciutto or bacon wrapped stuffed dates but opted for a dry cured meat because I found traditional bacon to be too greasy.

I want you to feel satisfied after a date or two, not yucky.

Also, let’s face it it’s never just 1 or 2 foods at an appetizer table either. You’ll be sampling the whole table (or you will if you’re anything like me). So I wanted to make it a little bit lighter and for it to be easier on your stomach.

Are Stuffed Dates Healthy?

For the most part, the ingredients are whole foods based. Yes there is a little added sugar in the balsamic glaze and the prosciutto is heavily salted but it’s not the worst thing to have as a healthy party snack idea.

I wouldn’t recommend eating them one after one, due to the fact that dates are high in sugar and the fact that the dairy free cream cheese is made from cashews. The calories would add up quick.

That being said, it’s hard to overeat this recipe. It’s rich and ticks both the sweet and savory tastebuds that you’ll be satisfied after only one or two.

How to Store Leftover Stuffed Dates

You can cover the leftovers with plastic wrap and place them in the fridge.

They held up well and my mom dove into them the next day with no complaints.

To have them keep, just ensure they’re covered.

How to Make Vegan Stuffed Dates

Obviously, the prosciutto is not vegan or vegetarian. Simply omit the prosciutto.

You cold try wrapping it in smokey tempeh “bacon” to get a similar taste.

How to Make Dairy Free Stuffed Dates

I’m so excited to share this recipe for stuffed dates because it’s incredibly easy to throw together.

The most work is mixing up the cashew cream cheese and even that takes a minute or two.

I didn’t use toothpicks to hold the prosciutto over the cashew stuffed dates and it held together fine.

The trick was cutting the prosciutto. In the heat of recipe development (this means I rushed because I wanted to eat) I ripped the prosciutto but it wasn’t in uniform strips, which you can tell in the photos.

Whatever…it tastes the same just not as pretty.

I then took the store bought balsamic glaze and drizzled as much as my heart desired. It was probably about 1-2 tablespoons. I didn’t measure it out.

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More Healthy Holiday Appetizer Recipes

• Balsamic Beet Dip (highly recommend this on your “make next” list)
• Herb and Garlic Cashew Dip
• Easy Air Fryer Salsa
• Dill Pickle Hummus Recipe
• Paleo Baked Crab Cakes Recipe
• Christmas Tree Charcuterie Board