MACRO-VERIFIED 12G PROTEIN

VEGAN COTTAGE CHEESE STUFFED DATES
(MACRO-VERIFIED)

Protein

12G

Calories

245

Prep Time

10M

Bake Time

20M

Yield

These vegan cottage cheese stuffed dates are an elegant, no-cook snack that combines the natural caramel sweetness of medjool dates with creamy plant-based cottage cheese and crunchy nuts. Each stuffed date is a perfect bite of sweet, salty, and creamy — and they take just 10 minutes to assemble. With 12g of plant protein per serving, they make a satisfying afternoon snack or a beautiful addition to any party platter. Drizzle with melted dark chocolate for an extra indulgent touch. All nutrition data is verified using USDA FoodData Central for accuracy.

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INGREDIENTS

ingredient(s) swapped

Nutrition Facts

Updated with substitutions

12 servings per recipe

Serving size

1 cottage cheese recipes

Amount per serving

Calories

245

% Daily Value*

Total Fat 8g

10%

Total Carbohydrate 38g

14%

Dietary Fiber 4g

14%

Total Sugars 32g

Protein 12g

24%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Verified using USDA FoodData Central

INSTRUCTIONS

Slice each medjool date lengthwise along one side and carefully remove the pit. Open each date like a book, creating a cavity for the filling.

Spoon about 1 tablespoon of plant-based cottage cheese into each date, pressing gently to fill the cavity.

Sprinkle crushed pistachios and shredded coconut over the cottage cheese filling. Add a pinch of flaky sea salt to each date.

If using, drizzle melted dark chocolate over the stuffed dates in a zigzag pattern. Refrigerate for 10 minutes to set.

Serve immediately or store in the fridge for up to 3 days. Let come to room temperature for 5 minutes before eating for best flavor.

TROUBLESHOOTING

My cottage cheese recipes are too dry

Try adding 1-2 tablespoons more liquid (milk, yogurt, or egg whites). Also ensure you're not over-measuring the protein powder - use the scoop and level method.

They didn't rise properly

Check your baking powder is fresh (test by adding to hot water - it should bubble vigorously). Also, don't overmix the batter as this can deflate the air bubbles.

The texture is rubbery

This usually means too much protein powder or overbaking. Reduce baking time by 2-3 minutes and check doneness with a toothpick.

SUBSTITUTIONS

Original	Substitute	Notes
Whey Protein	Casein, Plant Blend	May need +10ml liquid
Greek Yogurt	Cottage Cheese, Skyr	Blend smooth first
Egg Whites	Flax Egg, Aquafaba	For vegan option
Oat Flour	Almond Flour, Coconut Flour	Coconut: use 1/3 amount