Bacon-Wrapped Dates with Almonds (3-Ingredients)

This Bacon Wrapped Dates with Almonds recipe is a quick and tasty appetizer that’s a definite crowd pleaser. They’re the perfect combination of salty and sweet. This is a great recipe for the holiday season and is super simple to make!

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Bacon is always a hit. So I say, bring on all the bacon recipes. Whether it be Stuffed Cherry Peppers Wrapped with Bacon, Bacon Fried Rice, or even a DIY Bacon Bar. That’s why this is one of the best classic appetizer recipes out there. 

Why you’ll love them

The sweet dates plump up in the oven and are the perfect compliment to the crunch of the almonds. Plus, to top it off – bacon. Smoky, salty, sweet, crispy, crunchy. All the adjectives are there! 

They may just be the perfect appetizer!

And while I’m stuffing my dates with marcona almonds, you can also use standard almonds. There are also traditional stuffed dates recipes that use cheese instead of nuts.

My favorite thing is that this recipe works just the same if you’d like to swap out the almonds for cheese.

Here are some creamy cheese options: 

Variations

  • Blue Cheese Bacon Wrapped Dates – Swap in 5 oz. blue cheese for the almonds. 
  • Bacon Wrapped Dates with Cream Cheese – Swap in 5 oz. cream cheese for the almonds. 
  • Bacon Wrapped Dates with Goat Cheese – Swap in 5 oz. goat cheese for the almonds. 
  • Bacon Wrapped Dates with Brown Sugar – Sprinkle wrapped dates with ¼ cup brown sugar before baking. 
Dates on brown paper bag next to bowl of almonds.

Ingredients needed

  • Medjool Dates – These are often found in the produce section in plastic packages, or in the bulk foods section. 
  • Marcona Almonds – These are most often found in the grocery store near the gourmet cheese section. However, you can also use standard almonds in this recipe. 
  • Bacon – Thin cut bacon is best for this recipe. More on that below.

How to make them

  • Use a small paring knife to open the pitted date (you’ll find a slit in the side of the date where the pit was removed). 
  • Stuff the dates with a whole almond (or cheese as desired). 
  • Wrap date with a piece of bacon (the bacon slice should wrap around about 1 1/2 times). 
  • Place seam side down on a sheet pan and bake.

How to get crispy bacon

  • Use thin bacon vs. thick cut.
  • Use only ⅓ – ½ a strip of bacon per date (depending on your date size). It should wrap around about 1 ½ times. 
  • Don’t crowd the dates on your baking tray.
  • Flip halfway through

What kind of bacon is best to use?

  • I prefer using thin cut bacon in this recipe because it cooks up more crispy. However, any bacon you have on hand will work in this recipe. If you use thick cut bacon, you may just need to add a couple minutes to the cook time. 

Recipe FAQs

What is the Difference Between Medjool Dates and Regular Dates? 

Medjool dates are larger, lighter in color, softer and sweeter than regular, smaller dates (also known as deglet noor dates). They are often found in the produce section in plastic packages, or in the bulk foods section. 

What Are Marcona Almonds? 

Marcona almonds have no skins, and have a sweeter, more buttery texture than standard almonds. They’re most often found in grocery stores near the gourmet cheese section. However, you can also use standard almonds in this recipe. 

What to Do if Your Dates are a Bit Dry

The best way to revive dry dates is to place the dates in a bowl and cover with boiling water. Let soak for about 10 minutes, then and then strain the fruit and discard the water. 

Overhead shot of bacon wrapped dates in bowl.

Tips for making ahead of time

  • You can assemble the wrapped dates the morning of your gathering. Store them in the refrigerator and wait to bake them until just before serving. Or, you can cook them and reheat them as directed below. 

How to reheat

  • To reheat, arrange the stuffed bacon wrapped dates on a baking sheet and bake at 375-degrees for 6-8 minutes.

How to freeze

  • You can freeze them for up to 3 months. To do so, let them cool, then freeze in a large airtight container. I like to arrange them in a single layer, add a layer of parchment, and add any more in a single layer on top of them. When ready to serve, thaw overnight in the fridge, then bake as directed above. 

Wine pairings

  • I chose a red Garnacha to pair with these bacon wrapped dates. Aromatic, lush, and fruit forward.

What to serve with bacon wrapped dates

Overhead shot of bacon wrapped dates in bowl.

More easy appetizer recipes

Did you try these bacon wrapped almond stuffed dates?

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Cooked bacon wrapped dates in white serving bowl next to small bowl of almonds.

Bacon Wrapped Dates with Almonds

Bacon Wrapped Dates with Almonds make a quick and easy appetizer that's a definite crowd pleaser.
5 from 7 votes
Print Pin
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 15 bites

Ingredients

  • 15 Medjool pitted dates
  • 15 Marcona almonds
  • 5-8 slices bacon (cut into halves or thirds, depending on size of dates)

Instructions

  • Preheat the oven to 400 degrees F. Line a sheet tray with silicone baking mat or parchment paper.
  • Make an incision on one side of each date and insert an almond. Squeeze the date shut in your hand to secure.
  • Wrap each date with a bacon strip.
  • Place all the dates on the prepared sheet tray, seam side down. Roast the dates in the oven until the bacon on top is starting to crisp – 5 to 6 minutes. Turn the dates over and cook for an additional 5 to 6 minutes.
  • Serve hot and enjoy!
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

Nutrition

Serving: 1g | Calories: 135kcal | Carbohydrates: 24.2g | Protein: 2.1g | Fat: 4.5g | Saturated Fat: 1.3g | Cholesterol: 6.4mg | Sodium: 64.4mg | Fiber: 2.4g | Sugar: 21g

This almond stuffed dates recipe was originally published in 2015. It was updated in 2024 to add new information. 

Check out the web story here.

10 thoughts on “Bacon-Wrapped Dates with Almonds (3-Ingredients)”

  1. I made bacon-wrapped dates with almonds last fall for the holidays and they were gobbled up so fast I hardly had time to put the platter down. I will have to remember that lime garnish though – I like the idea for both the color and the extra flavor component. Thanks for the information on Garnacha wines as well

    Reply
    • Hi Shirley – I think that would work, though I haven’t tried it myself. I would say that you should be able to make them a couple days ahead of time, as long as you wrap them up well.

      Reply
      • Hi! Also wondering about this. If I need to make these a couple days in advance, would it be best to cook them and then reheat them? Or just have them wrapped and ready to go in the oven? I was considering omitting the almond in case they got too soft from sitting in the dates for those couple days. Thoughts? Thanks!

        Reply
5 from 7 votes (6 ratings without comment)

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