Make Ahead

Chevre Devils

June 23, 2010
4.5
4 Ratings
Photo by Bobbi Lin
  • Prep time 20 minutes
  • Cook time 10 minutes
  • Makes 24 stuffed dates (easily doubled)
Author Notes

Why are stuffed (or wrapped) dates so delicious? For me, eaten alone, dates are almost too decadent – chewy with a cloying sweetness that likes to linger. Wrap dates in a cured pork or fill them with tangy goat cheese and it is a match made in heaven! I first had something like this years ago at a potluck and have been making variations of it ever since. I think this particular candied pecan recipe achieves the perfect balance of savory, sweet, spice and crunch. Whenever I make these, I get looks of pleasant surprise from the uninitiated and knowing smiles from those familiar with them. I especially like making these during the holiday season. Note: This recipe makes more pecans than stuffed dates; store extra pecans in an airtight container and they will keep for about a week. - gingerroot —gingerroot

Test Kitchen Notes

Yes, gingerroot just entered these beauties in our Open House contest but we've long had our eye on them. The thyme-spiked chevre and crackly spiced pecans are perfect foils for sticky sweet Medjool dates. Amanda called them "thirsty-making" and therefore ideal for an open house. Notes: We liked ours packed with goat cheese, and advise doubling the filling amounts (if you're chevre devils like us). You might also want to go scant on the 1/4 cup of agave, to avoid runoff and concentrate the spice. - A&M —The Editors

What You'll Need
Ingredients
  • for the candied pecans
  • 2 teaspoons Chinese five-spice powder
  • 1/4 teaspoon cayenne (up to 1/2 teaspoon, depending on heat preference)
  • 1/4 cup light agave
  • 1 cup pecan halves
  • 1 pinch sea salt
  • for the dates
  • 1 teaspoon dried thyme
  • 1 teaspoon orange or tangerine zest
  • 1/2 cup soft goat cheese (such as Montrachet), set in a bowl at room temperature to soften a bit
  • 24 Medjool dates, pitted by making a slit down the center and removing the pit, keeping the date as intact as possible
Directions
  1. Preheat oven to 350 degrees.
  2. Prepare baking sheet by lining with parchment paper and set aside.
  3. Combine spices in a small bowl and stir to mix.
  4. Pour agave into small metal bowl or pie pan. Set bowl or pan over saucepan with small amount of boiling water for about a minute. This will make the agave easier to work with. Remove bowl or pan from heat.
  5. Add pecans to agave and toss to coat.
  6. Add spices to pecans and toss to coat.
  7. Spread pecans on prepared baking sheet in a single layer.
  8. Cook in the oven for 10 minutes, checking and stirring (agave should be bubbling) once or twice with a wooden spoon. Pecans should be fragrant and golden brown. Be careful not to burn the pecans.
  9. Remove pan from oven. As they cool, sprinkle pecans with a pinch of sea salt. Slowly begin separate the pecans from the parchment. If the pecans seem sticky, let them cool a little longer. When finished they should have a hard shell and a nice crunch.
  10. Mix thyme and orange zest into softened goat cheese, stirring to combine evenly.
  11. Using a sharp knife, make a slit in the top of each date and carefully remove the pit. Stuff dates with about 1/2 teaspoon of goat cheese, give or take some to fill the date.
  12. Top each stuffed date with a candied pecan. Arrange on serving platter and watch them disappear!
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gingerroot

Recipe by: gingerroot

My most vivid childhood memories have to do with family and food. As a kid, I had the good fortune of having a mom who always encouraged trying new things, and two grandmothers who invited me into their kitchens at a young age. I enjoy cooking for the joy it brings me - sharing food with loved ones - and as a stress release. I turn to it equally during good times and bad. Now that I have two young children, I try to be conscientious about what we cook and eat. Right about the time I joined food52, I planted my first raised bed garden and joined a CSA; between the two I try to cook as sustainably and organically as I can. Although I'm usually cooking alone, my children are my favorite kitchen companions and I love cooking with them. I hope when they are grown they will look back fondly at our time spent in the kitchen, as they teach their loved ones about food-love. Best of all, after years on the mainland for college and graduate school, I get to eat and cook and raise my children in my hometown of Honolulu, HI. When I'm not cooking, I am helping others grow their own organic food or teaching schoolchildren about art.

100 Reviews

Courtney H. November 28, 2017
Made these for Thanksgiving appetizers and they were a big hit! I used less agave on the pecans as suggested but other than that, followed the recipe exactly. Next time, I will try whipping the goat cheese with a little cream cheese or maybe mascarpone to make it smooth and then I'll pipe it into the dates with a pastry bag.
 
Michelle D. December 20, 2016
Would these keep all right overnight in the fridge, provided I added the pecans just before serving?
 
Jenna G. March 25, 2015
Made just the nuts last night. This is now my go-to sweet 'n' spicy nut recipe. It's very easy, timing was perfect in my oven, and they set with a crunchy coating that almost shatters in your mouth.

I used maple syrup instead of agave and found I could double the amount of pecans it would coat. Plus I crumbled up the candied spiced maple glaze left on the parchment paper and it's going to make a wonderful topping for something!
 
gingerroot March 25, 2015
Hi Jenna,
Thanks for letting me know! So glad you like the candied pecans. I'd love to hear what you top with them.
 
Melissa C. February 11, 2015
what other types of cheese could you use for this recipe?
 
BakerK February 2, 2015
Great recipe! Everybody really enjoyed them.
 
gingerroot February 2, 2015
So glad! Thanks for letting me know.
 
Melissa C. January 24, 2015
Mmmmmmm ... made these last night (using the Stilton suggestion) and the candied pecans to take to a friend with Celiac Disease. They were SO good. Thank you!
 
gingerroot February 2, 2015
Thanks for letting me know!
 
Kathleen May 2, 2014
I love to make these at home, except for an extra savory touch I wrap them in half a strip of thin sliced bacon and cook them directly on the baking sheet in a 400 degree oven until crispy. Heaven!
 
gingerroot November 16, 2014
Oh yum, wrapped in bacon! Will have to try that this holiday season. Thanks, Kathleen.
 
Sharon S. January 24, 2015
When you use the bacon wrap, I think they are called Devils on Horseback.
 
Sharon S. April 6, 2014
Substitute Stilton for the goat cheese and forget the other ingredients and you have an incredibly delicious and balanced snack. Even people who don't think they like Stilton love this hors d'oeuvre and it is perfect with a glass of really cold dry champagne or blanc de noir.
 
gingerroot April 7, 2014
Mmm...Stilton sounds like a delicious substitute - can't wait to try them with it.
 
maggiepcs March 22, 2014
I remembered last minute that my mother has an orange allergy, so I left out the zest. I also used some honey to make up for the small amount of agave I had left. They're delicious! I will use orange zest next time I make them for people who aren't my mom; I'm sure that brightness will be a nice addition.
 
gingerroot April 7, 2014
Thanks for letting me know maggiepcs! I'm glad you enjoyed them.
 
QueenOfGreen March 5, 2014
Perfect for Oscar's night. They were a huge hit! Thanks for the recipe!
 
gingerroot March 12, 2014
So glad you enjoyed them, QueenOfGreen! Thanks for letting me know.
 
linda February 4, 2014
Could you use cream cheese instead of chevre (for those who don't like goat cheeses)???
 
Michelle D. December 31, 2013
This has become one of my go-to party/potluck recipes. I've done it with both fresh and dry and I prefer fresh if I have it on hand--it lends a nice, grassy note to the chevre. I also skip the step of heating the agave, as it is easy enough to work with as is.
 
Pamark December 16, 2013
If I were to use fresh thyme, what would be the quantity?
 
Terry F. December 11, 2013
I detest the pissy taste of goat cheese. blech
 
hardlikearmour December 11, 2013
And I despise your pissy, self-important, useless comment.
 
QueenSashy December 22, 2012
I made them several times with orange zest, and also tried with lemon zest. Both were lovely. But the pecans, alone, OMG, they are addictive. I now make them regularly for the parties, as the guests cannot have enough. And just finished one batch to give friends for Christmas.
 
gingerroot December 26, 2012
Happy Holidays, Queen Sashy! I have to agree with you about the pecans, they disappear quickly, don't they? I'm so happy you enjoy these; I'll have to try them with lemon zest next time.
 
QueenSashy December 26, 2012
Happy Holidays gingerroot! As a matter of fact, I am eating you pecans right now :)
 
healthierkitchen January 1, 2013
I am too! I made these for our DC area book party and I love them. A delicious combination of flavors!
 
gingerroot January 2, 2013
Hooray! So glad you enjoy these, hk. Happy New Year!
 
Flanerie December 16, 2012
I made these for Thanksgiving, they disappeared quickly! Delicious! I used dark agave. They were beautiful! Thanks for this recipe.
 
gingerroot December 26, 2012
Thanks for letting me know, Flanerie! I'm so glad you enjoyed them. Sorry for the belated response. Happy Holidays!
 
Trixie76ie August 14, 2012
I made these for our cousin reunion this last weekend and they were a hit. Lovely fun to make, and the taste is amazing! I had a few people with scepically raised single eyebrows that were fun to watch turn into looks of pleasant surprise. They sure didn't last long. Thanks for this recipe, gingerroot!!!
 
gingerroot August 31, 2012
Thank you for your thoughtful comment, Trixie76ie! Sorry I did not respond sooner, I am not getting all my notifications and stumbled on your post today. That very reaction is my absolute favorite with these stuffed dates. I'm happy everyone enjoyed them.
 
Amy S. March 14, 2012
I know its spring.... but I'm making these for take along to a little in home cooking experience and I'm looking forward to making new friends with these delicious morsels. Do you think I will? :") I've enjoyed them before and they are so delicious . If you are tempted..... make them! Simple.
 
gingerroot March 16, 2012
Oh, thank you so much AmyRuth! What a thoughtful comment. These are definitely friend making! Thanks for letting me know. : )
 
Karlski February 9, 2012
Hello, these look/sounds very good indeed. In my country it is not very common to use Agave. Is there a substitute for the agave? Thanks
 
gingerroot February 9, 2012
Hi! Thank you for your comment. You could substitute light corn syrup for the agave, or maybe even honey. Just be sure to watch the pecans so they don't burn. I'd love to hear how they turn out if you make them.
 
Angela T. January 17, 2012
Oh boy, these are sooooo yummy!!! Thank you
 
gingerroot January 20, 2012
Thank you, Angela! So glad you enjoyed them.
 
oregon C. January 5, 2012
This tasted great but not sure what I did wrong with the pecans. I cut-back on the agave but the pecans were overly-sticky. Help -- any suggestions on what I did wrong?
 
gingerroot January 5, 2012
Hi oregon cassie, I live in Honolulu and because of the humidity have had trouble with candy/candied nuts before as well. I've figured out that using the freshest nuts possible is a must and sometimes they need to stay in a little longer than ten minutes (just be careful because they burn quickly). Also, they have to completely cool before they are crispy. I hope this is helpful, thanks for letting me know.
 
Bevi December 12, 2011
I made these for a cocktail party and they were a hit! Fortunately there was an overflow of the pecans, and I have been throwing them in my kales salads and are they ever good! Thanks!
 
gingerroot December 12, 2011
So happy they were enjoyed at your party, Bevi! I also love the pecans in salads, or even as a snack by themselves. Thanks for letting me know.
 
Bevi December 5, 2011
These are awesome! I assume I can make all the parts the day before and assemble at the last minute?
 
gingerroot December 5, 2011
Thanks, Bevi! Yes, you can candy the pecans and mix the goat cheese the day before. Store completely cooled pecans in an airtight container and just be sure to let the cheese come up to room temperature before stuffing to make it easier. Also, I've found that using fresh pecans is key - if they are stale, they don't crisp up after they are candied. Enjoy!
 
Bevi December 5, 2011
Thanks! I can't wait to make them!
 
lapadia December 1, 2011
Awesome, rave reviews, brought these to a party (finally) don't know why it took me so long, thanks for this recipe, gingerroot!
 
gingerroot December 1, 2011
Yipee! I'm so happy you made these and enjoyed. Thanks for letting me know, lapadia! Hope you had a wonderful Thanksgiving. : )
 
Summer O. November 1, 2011
A friend brought these for the cookbook party. Holy smokes, all the flavors you have going on in there are just awesome. Thanks for sharing.
 
gingerroot December 1, 2011
Hi Summer of Eggplant! Somehow I totally missed your comment and just found it now. I'm thrilled you enjoyed these!! Hope you had a wonderful Thanksgiving.
 
Sue K. October 29, 2011
Made them for a party last night. Huge hit!! Lots of people wanted the recipe, so I'm sending them here:).
 
Suzanne D. October 2, 2011
I made these for a party and while making them I tried one. i was blown away I idn't want to bring them to the party. Delicious!!!!
 
gingerroot October 2, 2011
Thanks for letting me know, Suzanne! I'm so glad you enjoyed them. They are one of my favorites.
 
Suzanne D. October 2, 2011
Great Appetizer. I had one then I wanted to eat it all. Love it!!!
 
hardlikearmour April 24, 2011
Made these last night for a party, they were amazing and got rave reviews! I wish I had leftovers, but these babies disappeared in the blink of an eye!
 
gingerroot April 24, 2011
Really happy these were enjoyed at your party, hardlikearmour! Thanks for letting me know.
 
dymnyno February 5, 2011
I also love medjool dates and will be making these for tomorrow. I am a big fan of 5 spice.
 
gingerroot February 8, 2011
Hope these went over well at your Sunday (Superbowl?) gathering. I made them too and stuffed them with extra goat cheese as suggested by A & M.
 
fiveandspice January 1, 2011
I made a variation on these for my New Year's party last night, but we didn't have any thyme (shocking!!!), so I subbed some crushed fennel and a tiny pinch of dried ginger. They were super tasty! I had a couple people who like neither dates nor goat cheese rave about them. Great party recipe! :)
 
gingerroot January 1, 2011
Love tastebud changing food magic! So glad you tried these and enjoyed them...crushed fennel and ginger sounds really good - I'll have to try that. Happy New Year, fiveandspice!
 
garlic&lemon January 1, 2011
Just made these for an open house. My refrigerator thieves had eaten the oranges - subbed scant 1/4 tsp Boyajian orange oil. And used Trader Joe's sweet and spicy pecans. Fast, easy, and delicious. All gone!
 
Midge December 3, 2010
These sound seriously addictive, gingerroot. Congrats on the wildcard!
 
Loves F. December 2, 2010
Sounds so good! Love stuffed dates!
 
monkeymom December 2, 2010
big congrats gingerroot! Woohoo!
 
gingerroot December 3, 2010
Thanks, monkeymom!!
 
Lori L. December 2, 2010
I've always wanted to make a stuffed date at home and never felt that inspired--until now. Can't wait to try them this weekend. Congratulations on the win.
 
gingerroot December 3, 2010
Thanks so much for your thoughtful comment. Would love to know what you think about them.
 
Daphne December 1, 2010
Warmed these up in the oven before serving. Confirmed... delicious and thirsty making!
 
gingerroot December 2, 2010
I've made these countless times and never thought to warm first...I will have to try that the next time I make them. Thanks for your thoughtful comments!
 
lastnightsdinner December 1, 2010
Congrats on the Wildcard win! I kept coming back to these as well, and I'm sure they'll be making an appearance at our table this holiday season!
 
gingerroot December 2, 2010
Thank you, lastnightsdinner! If you make them I hope you enjoy them as much as I do.
 
TheWimpyVegetarian December 1, 2010
Congratulations on a great dish for your wildcard win!!! These look amazing! I'm so happy for you!
 
gingerroot December 2, 2010
Thanks ChezSuzanne! The feeling is mutual. : )
 
healthierkitchen December 1, 2010
These look great, gingerroot! Love the 5 spice powder.
 
gingerroot December 2, 2010
The five spice powder definitely adds a indescribable sweet/savory flavor profile to the goat cheese that I love. Thanks so much, healthierkitchen! If you try these, I'd love to know what you think.
 
TasteFood December 1, 2010
Congratulations Gingerroot! These sounds incredible with a wonderful combination of flavors and textures.
 
gingerroot December 2, 2010
Thanks, TasteFood! They are definitely my go-to cocktail party appetizer - easy to put together and always get a big reception.
 
cbear1984 December 1, 2010
I'm not going to lie. These look really amazing.
 
gingerroot December 2, 2010
Thanks cbear1984...I do hope you try them, they are really easy to make!
 
Sagegreen December 1, 2010
Congrats, gingerroot! Wonderful recipe! I have shared your dreams of orange zest lately!
 
gingerroot December 2, 2010
Thanks Sagegreen! Your warm endive slippers are calling my name...
 
lapadia December 1, 2010
Woo-hoo, congrats on the wildcard!
 
gingerroot December 2, 2010
Thanks, lapadia!!
 
Kitchen B. December 1, 2010
Congrats gingeroot. I looveeee the combination.
 
gingerroot December 2, 2010
Thanks, KB! It is a good combination, one that I find quite addictive. : )
 
TiggyBee December 1, 2010
How fantastic!! These look and sound amazing - congrats!!
 
gingerroot December 2, 2010
It was such a lovely surprise, thanks so much, TiggyBee. : )
 
thirschfeld December 1, 2010
Congratulations gingerroot. These look like a really refreshing change from the usual.
 
gingerroot December 2, 2010
Thank you, thirshfeld.
 
fiveandspice December 1, 2010
Congratulations! These look fabulous. I agree, what is it that makes stuffed dates so delicious?
 
gingerroot December 2, 2010
Thanks, fiveandspice! I don't know what it is about them, but when faced with a plate of these I definitely eat a few too many. : )
 
gingerroot December 1, 2010
What a completely fantastic, wild surprise!! My day is off to a terrific start, thanks to all for your thoughtful comments!
 
hardlikearmour December 1, 2010
awesome! congratulations!
 
mrslarkin December 1, 2010
Yahoooooo!!! Congrats gingerroot!
 
aargersi December 1, 2010
Hurrah gingerroot! These look awesome - and you gotta love someone who dreams their recipes :-)
 
Kitchen B. December 1, 2010
:-), the stuff of which great cooks are made is dreams...and cooking them to reality!
 
Waverly December 1, 2010
Very nice! Congratulations.
 
drbabs December 1, 2010
Wow--gingerroot--congratualtions!!
 
gingerroot November 29, 2010
Thanks hardlikearmour and mrslarkin! I had a dream about these and when I woke up, realized that I needed to add some orange zest to the goat cheese. I made them tonight with the zest and they are even better.
 
mrslarkin November 27, 2010
Yes, these sound very yummy!!
 
hardlikearmour November 27, 2010
yum, yum, yum....these sound delish!