Vegan Mole Rojo Stuffed Dates with Walnuts

Sweet and savory Medjool dates stuffed with a creamy walnut filling and drizzled with a spicy mole rojo sauce. A delightful vegan snack.

Prep Time

20 minutes

Total Time

50 minutes

Calories

2433 kcal

Difficulty

Medium

Equipment

2 items

Cost

£1.97/serving

Season:

Meal Type:

Cuisine:

Dietary:

Mood:

Comfort Food•Healthy•Spicy

Ingredients

Servings

16wholeMedjool Dates(Pitted)

£3.20

1cupRaw Walnuts(Unsalted)

£2.50

2tablespoonsVegan Cream Cheese(Softened)

£0.35

1tablespoonMaple Syrup(Optional, for added sweetness)

£0.30

0.5teaspoonVanilla Extract(Optional)

£0.10

2tablespoonsMole Rojo Paste(Check for vegan ingredients (no lard or animal products). Can use store-bought or homemade (see tips).)

£0.75

0.5cupVegetable Broth

£0.15

1ounceDark Chocolate(Optional, melted for drizzling)

£0.50

1teaspoonSesame Seeds(Optional, for garnish)

£0.05

Total Cost

£7.90

£1.97 per serving

Instructions

1.
**Prepare the Walnut Filling:** In a food processor, combine walnuts, vegan cream cheese, maple syrup (if using), and vanilla extract (if using). Process until smooth and creamy, scraping down the sides as needed.
2.
**Stuff the Dates:** Gently make a slit lengthwise in each Medjool date without cutting all the way through. Fill each date with approximately 1 teaspoon of the walnut filling.
3.
**Prepare the Mole Rojo Sauce:** In a small saucepan, combine mole rojo paste and vegetable broth. Heat over medium-low heat, stirring constantly, until the paste is fully dissolved and the sauce is smooth. Simmer for 5 minutes to allow the flavors to meld. Adjust consistency by adding more broth, a tablespoon at a time if needed.
4.
**Assemble and Serve:** Arrange the stuffed dates on a serving platter. Drizzle generously with the warm mole rojo sauce. If using, drizzle with melted dark chocolate and sprinkle with sesame seeds.
5.
Serve immediately or chill for later. The flavors will continue to meld over time.

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My Notes

Nutrition Information

Nutrition per serving (200g)

2433 kcal / 10180 kJ

Carbs

285g

110% of RDA

Fat

143g

204% of RDA

Protein

38g

76% of RDA

Detailed Breakdown

Fibre

39 g

130% of RDA

Sugar

214 g

238% of RDA

Sodium

260 mg

11% of RDA

Saturated Fat

21 g

105% of RDA

Chef's Tips

For a homemade mole rojo, search for a vegan recipe online. Many traditional recipes contain animal products.

Adjust the amount of mole rojo paste to your desired level of spiciness. Start with a smaller amount and add more to taste.

If the walnut filling is too thick, add a teaspoon of plant-based milk at a time until desired consistency is reached.

Store leftover dates in an airtight container in the refrigerator for up to 3 days.

To add a crunch, toast the walnuts lightly before blending into the filling.

Cooking Equipment

Food Processor or Blender

Small Saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

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