No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Pistachio-Stuffed Dates with Coconut

  • Servings: 4
  • Yield: Makes 16
Pistachio-Stuffed Dates with Coconut

Photography: Bryan Gardner

Source: Whole Living, January/February January/February 2012


  • 1/2 cup shelled pistachios
  • Pinch of coarse salt
  • 16 dates, pitted
  • 1 tablespoon toasted unsweetened shredded coconut


  1. In a food processor, puree pistachios until a thick paste forms, about 5 minutes. Season with salt. Spoon mixture into dates. Top with coconut.

Reviews (11)

  • LittleRedFrog 14 Jan, 2014

    I made these again, 2 years after I made them the first time during my 2012 cleanse and it is still just as good!
    It's perfect to help with midmorning/mid-afternoon sweet cravings as dates are soooo sweet. And it's much more filling than chocolate and the likes.
    The only downside is that it is pretty time consuming and, yes, painful. Shelling those pistachios is a bit of a pain in the foot but it's well worth it!!

  • Barmatzit 26 Sep, 2012

    If you don't feel like pureeing the pistachios, you can just grind them and put one spoonful of water, does the trick and saves the 5 minute pureeing time.

    Those are amazing snacks!

  • mandajean526 25 Mar, 2012

    I have made these several times and they never disappoint. Absolutely delicious combination of flavors and textures. Dates have become one of my new favorite foods! This is a very hearty snack and won't leave you hungry. Adore the toasted coconut!

  • krissi924 10 Mar, 2012

    WOW!! These are packed with flavor and so delicious. I will definitely be making these again and again!

  • LittleRedFrog 9 Mar, 2012

    This is heaven!
    I will so be making these all the time now!

    After week 1 I crack and had some kind of a chocolate orgy... If I had only tried these before, it would probably have been easier to keep on the strict diet.

    Also tried with a puree of blanched almonds. They're nice too, but not just as nice.
    But it's good to have something to vary.
    I used already salted pistachio as I couldn't find any other so I didn't add the pinch of salt of the recipe and it's just perfect!

    Do try them!!

  • skspillman 3 Feb, 2012

    This was definitely my favorite snack in Week 1, and I will continue to make it from now on! My boyfriend liked them too! Instead of putting the pistachios in the food processor, I stuffed the dates with them whole and then sprinkled the coconut and sea salt on top. Loved the crunchiness of doing it that way rather than making the paste.

  • 802karen 13 Jan, 2012

    Love the dates but maybe our pistachios were stale. Hated the filling, preferred just the dates - straight up. Also finding unsweetened coconut in these parts is a 45 minute venture so I did without.

  • bibliodiosa 13 Jan, 2012

    These are dangerous! So delicious and good. They kind of remind me of baklava, without the phyllo of course. I'm making more tonight!

  • Mindy_R 12 Jan, 2012

    The flavor combination is really wonderful, and these were a crowd pleaser. It didn't take us the full 10 minutes to grind the pistachios into a paste. I'd agree that our paste was a bit dry. I might try adding some fresh orange juice to the pistachio paste next time to thin it out a bit.

  • kbouissey 6 Jan, 2012

    This is by far one of my favorite snacks! I've never had dates before now, and I am hooked! The flavors just worked really well together...well worth the time taken to grind the pistachios.

  • kprennix 5 Jan, 2012

    It takes a while to grind the nuts into a paste. Our paste was very dry. The coconut makes all the difference in the world. A nice sweet treat.

Related Topics