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Prep Time
5 mins
Total Time
30 mins
12 dates


Medjool dates
3 oz
marzipan (see tip)
90 g
3 oz
milk chocolate or semi-sweet chocolate
90 g
2 tbsp
finely chopped shelled pistachios
30 mL


Step 1

Make a lengthwise slit in each date. Squeeze date open and remove pit. Knead marzipan to soften. Shape level teaspoon marzipan into an oblong ball. Stuff into centre of date. Gently squeeze date shut, leaving some marzipan still exposed. Repeat with remaining dates.

Step 2

Melt chocolate in a small bowl over simmering water. Dip each stuffed date half-way into the melted chocolate. Set on parchment paper-lined baking sheet, stuffed-side up. While chocolate-dipped side is still wet, sprinkle with pinch of chopped pistachios. Repeat with remaining dates.

Step 3

Refrigerate dates to set chocolate. Keep chilled until ready to serve.


To make about 12 oz (375 g) homemade marzipan, blend 1 1/2 cups (375 mL) ground almonds with 1 cup (250 mL) icing sugar in food processor. Add 1 tsp (5 mL) almond extract and 2 drops vanilla extract and pulse to blend. Add 1 egg white and process until paste forms. Transfer to clean work surface and knead until smooth. Wrap in plastic and chill.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1 stuffed date):
5 g
Saturated Fat:
1 g
27 g
2 g
24 g
2 g
5 mg
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