
Bacon Wrapped Chorizo Stuffed Dates
These chorizo stuffed dates are wrapped in bacon and roasted until crispy to bring out their natural sweetness. Serve them with smoky, romesco sauce dip for a flavorful dairy free appetizer that’s sure to impress your guests.

Why you will love these chorizo stuffed dates
These chorizo stuffed dates are inspired by a small plate I recently had at a local restaurant. I was excited to see them on the menu since they were naturally dairy free.
We’ve had them several times at that restaurant, and they were so delicious and full of flavor, that I had to try to make them at home. Thankfully, they couldn’t be easier to make, and they’ll make a great addition to our appetizer repertoire.

Here’s what you’ll need to make them



How to make chorizo stuffed dates
Prep. Preheat your oven to 400˚F and line a baking sheet with parchment paper or non-stick aluminum foil. Set aside.
Pit the dates. If your dates aren’t pitted, you’ll have to do that before getting started, but it’s super easy. I like to do this while the oven is preheating. Simply, use a pairing knife to slice down one side of the date and gently pull out the pit.
Stuff the dates. Remove the casings from your chorizo sausages and portion about 1 heaping teaspoon of the meat for each date. Fill the dates and press them closed.
Wrap the dates. Cut your bacon slices into thirds and use the pieces to wrap the dates. Roll the bacon around the date covering the opening from stuffing it.
Then, place the date, with the bacon seam down, onto your prepared baking sheet. If needed, secure them with toothpicks.
Bake the dates. When your dates are all wrapped, put the baking sheet in the oven and let them cook for about 30 minutes. You want the bacon to be crispy and browned.
Serve. Remove the dates from the oven and allow them to cool for about 10 minutes before serving. Transfer to a platter and serve with a bowl of romesco sauce for dipping.

frequently asked questions: bacon wrapped dates
You only need to soak dates if they are dried dates, meaning they were dehydrated so soaking them will rehydrate them. If you are using fresh medjool dates you should not need to soak them for this recipe.
Yes, if you freeze them in an airtight container they should last up to 3 months. For this style of stuffed date, I would recommend reheating on a baking sheet in the oven just as you did to bake them. An air fryer would probably work well also!
You also freeze extra romesco sauce if you would like. Freeze this sauce in an airtight container and it should stay fresh for up to 3 months. Keep in mind, thawing and refreezing is not great, so divide sauce into separate servings before freezing if necessary.

More dairy free appetizers you will love
- Bacon wrapped water chestnuts
- Sticky honey soy chicken wings
- Roasted shishito peppers
- Baked scallops
Other sausage recipes you should try
- Chicken and chorizo risotto
- Puff pastry sausage rolls
- Italian sausage and peppers pasta
- Chicken sausage breakfast tacos


Ingredients
- 1 lb thick-cut bacon (cut into thirds lengthwise)
- 1 lb chorizo sausage (casings removed)
- 36 medjool dates (pitted)
- 1 cup romesco sauce (for serving)
Instructions
- Preheat oven to 400˚F and line a baking sheet with parchment paper.
- Slice lengthwise down one side of each date to remove the pit.
- Stuff each date with about 1 heaping teaspoon of chorizo sausage.
- Wrap each stuffed date with a piece of bacon.
- Place dates with the bacon seam down onto prepared baking sheet. Bake for 30 minutes, or until bacon is browned and crispy.
- Remove from oven and allow dates to cool for about 10 minutes before serving with romesco sauce.
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