Fork and Beans

Making food fun for the family

Vegan Cream Cheese & Date Roll Ups

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When Brooke sent me this recipe to convert into a gluten, egg, and dairy-free treat, I had never heard of such a thing. A concept completely new to me: a date stuffed with pecans, rolled into a cream cheese dough, baked and then dusted with powdered sugar.

date2

I had absolutely no idea of what to expect from a heated date and non-sugary dough but once these puppies hit the oven, the smells that were coming from my kitchen were heavenly. Brooke warned me that the insides of the dates were hot as hades once they came out of the oven and to let them cool off but since I’m never good at listening, I ate 5 of them with delicacy.

date3

It’s safe to say that allowing them to cool not only saves your mouth but the flavors and sweetness really settle in if you let them sit for a good 15 minutes after baking. Make sure you dip them in tons of powdered sugar. It’s too irresistable not to!

date1

Date-Cream Cheese Roll Ups
Yield: about 60
Gluten, egg, and dairy-free

See Brooke’s orginial recipe here

INGREDIENTS

  • 1 c. vegan butter
  • 1/2 lb vegan cream cheese
  • 2 c. gluten-free all purpose flour
  • 1/2 t Salt
  • Powdered sugar (for sprinkling)
  • Medjool dates (pitted), approx 60
  • finely chopped pecans

DIRECTIONS

  1. Cream butter and cream cheese.  Sift flour and salt.  Beat into butter mixture.  Chill for several hours.
  2. Roll into 1/8 inch thickness parchment paper (tape down to ensure it won’t go anywhere), sprinkled with powdered sugar.  Cut into 1X3 inch strips.
  3. Cut the top off each date and take the pit out if still intact. I found it easiest by using a pair of kitchen scissors to access the pit and pulling it out. Fill center of dates with finely chopped pecans and place date on each strip and roll up.
  4. Place cut side down on cookie sheet.  Bake at 375° for 15 minutes.
  5. Sprinkle with massive amounts of powdered sugar.

About Cara

Based in Chicago with her husband and son, Cara is the creator behind the site Fork and Beans: A place where kids can have fun with their food.

Reader Interactions

Comments

  1. Valerie Pudlo

    My MIL used to make these..instead of topping with powdered sugar, she would “flour” the parchment paper with powdered sugar instead of flour. It adds just the perfect amount of sugar and it is baked in a little and not so messy!

  5. Vicky

    Gosh these look wonderful! What would you suggest using instead of the vegan cream cheese, I haven’t seen it in the UK – more vegan butter?

  6. Herbivore Triathlete

    I will sometimes shove an almond into my dates for a snack, so I bet these are super tasty! I’ve got so many delicious cookie recipes I want to try that I could probably do your 365 days of cookies challenge and never repeat any!

  9. Laurel

    I knew there was a reason I had to make 10 more pounds of vegan butter. Now though, I either have to give up my vegan cream cheese or make more. I thought Christmas was a time of love and laughter not a time to get out your Voodoo doll of me and stick pins and needles into it. I was missing your posts all this time and now they’re just torturing me with hunger pangs. Why do they all have to look so good? Why, Cara? Why?

      • Laurel

        This is just proof that you talk to everyone else more than you do me or you’d know, wouldn’t you? snicker I’ll send you a link. <3

        • Cara

          Don’t get sassy on me missy! You know that I talk to you the most, silly. You’re my #1 gal 🙂 Now send me the recipe. hehe

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