These Pecan-Stuffed Date Roaches might make you do a double take before grabbing one! Medjool dates are filled with a sweet cream cheese and pecan mixture, topped with a pecan half, and given chocolate legs and antennae for a creepy little Halloween treat.
Dates already have the perfect shape for this slightly gross Halloween idea. Add a few chocolate legs, and suddenly that little stuffed date looks like something you probably don’t want crawling across your kitchen counter!
But underneath that creepy appearance is a sweet, chewy date with creamy pecan filling and chocolate. I wanted a filling with a little pecan-log inspiration, so these have finely chopped toasted pecans mixed right into the sweetened cream cheese.
Y’all know I usually go for cute Halloween treats, so these are a little outside my comfort zone. I’m honestly a little grossed out by them myself! 😂 But apparently I’m willing to overlook a few chocolate bug legs for a date stuffed with sweet pecan filling.
However, now that I look at them more, they almost look like smushed roaches or maybe evil snails haha.
I’m sharing these Pecan-Stuffed Date Roaches for Halloween Treats Week. If you like your Halloween food a little creepy, these belong on your treat tray!
What You’ll Need
- Medjool dates: Their size gives you room for the filling. Remove any pits before stuffing.
- Cream cheese: Let it soften so the filling mixes smoothly.
- Powdered sugar: To sweeten the cream cheese filling.
- Vanilla extract: For a little extra flavor.
- Toasted pecans: Finely chopped pecans go into the filling, and a pecan half tops each date.
- Chocolate melting wafers: For piping the legs and antennae and attaching the dates.
How to Make Pecan-Stuffed Date Roaches
Make the pecan filling
Beat the softened cream cheese, powdered sugar, and vanilla together until smooth. Stir in the finely chopped toasted pecans.
If you’re toasting the pecans yourself, let them cool completely before mixing them into the cream cheese.
Stuff the dates
Cut a slit lengthwise along each date without cutting completely through the bottom. Remove any pits, then gently open the dates.
Spoon the pecan filling into each date and press a pecan half into the opening.
Pipe the chocolate legs and antennae
Melt the dark chocolate wafers according to the package directions. Transfer some of the melted chocolate to a piping bag or a sandwich bag with a small corner snipped off.
On a parchment-lined baking sheet, pool some chocolate for the body and then use a toothpick to pull out six short legs and two antennae for each roach. Make three legs on each side and two antennae at the front.
Add the dates and chill
While the chocolate is still wet, place a stuffed date onto the center with the pecan facing up. Work on one roach at a time so the chocolate doesn’t set before you attach the date.
I like to also drizzle little chocolate onto the date as well.
Refrigerate until the chocolate is firm. Carefully peel the parchment away from underneath each roach, then transfer them to your serving tray.
Tips for Making These Date Roaches
- Chop the filling pecans finely. Smaller pieces make the dates easier to fill.
- Keep the chocolate legs short and sturdy. Long, thin legs are more likely to break when you move the dates.
- Make roaches directly on parchment. This helps you release the chocolate once it has set.
- Attach each date while the chocolate is wet. The chocolate center holds the date and its legs together.
- Handle them gently. Lift from underneath the date rather than picking them up by the legs or antennae.
Can I Make These Ahead?
Yes! Make them the day before serving and keep them refrigerated in a single layer in a covered container. Give the chocolate time to set completely before covering them.
How to Store Pecan-Stuffed Date Roaches
Keep these stuffed dates in a covered container in the refrigerator until serving. Arrange them in a single layer so the chocolate legs and antennae don’t get crushed.
Pecan-Stuffed Date Roaches
Pecan-Stuffed Date Roaches
Ingredients
- 25 Medjool dates, pitted
- 8 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup finely chopped pecans
- 25 pecan halves
- About 1 cup dark chocolate melting wafers
Instructions
- Beat the softened cream cheese, powdered sugar, and vanilla until smooth. Stir in the finely chopped toasted pecans.
- Cut a slit along each date without cutting completely through. Remove any remaining pits.
- Spoon the filling into the dates. Press a pecan half into each opening.
- Melt the chocolate wafers according to the package directions. Transfer some to a piping bag.
- On a parchment-lined baking sheet, pool some chocolate for the body and then use a toothpick to pull out six short legs and two antennae for each roach. Make three legs on each side and two antennae at the front.
- Place a filled date onto the chocolate center while it is still wet, with the pecan half facing up. Repeat with the remaining dates.
- You can also drizzle some chocolate over the dates.
- Refrigerate until the chocolate is firm. Carefully release the roaches from the parchment and keep refrigerated until serving.
Notes
- Keep the chocolate legs and antennae short and thick enough to handle.
- Store covered in the refrigerator in a single layer
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HAPPY HALLOWEEN!!!
Welcome to 2026’s #HalloweenTreatsWeek event!
This is our 9th year doing #HalloweenTreatsWeek … has it really been 9 years? Wow!
#HalloweenTreatsWeek is a Halloween blogging event that is hosted by Angie from Big Bear’s Wife every October. This event is an online, week-long event that is filled with some amazingly wicked Halloween treats and recipes from some fantastic Halloween-loving bloggers!
Make sure to check out all of the fun Halloween recipes that we’re sharing this week!
Today’s Recipes
- Pecan-Stuffed Date Roaches from Big Bear’s Wife
- Melting Witch Cinnamon Rolls from Shoppin’ Buggy Recipes
- Mini Graveyard Cookie Cakes from Southern Halloween Queen
- Halloween Pizza Dip from Art of Natural Living
- Monster Milkshake from Jen Around the World
- Dr. Finkelstein’s Roasted Cauliflower Brain from The Spiffy Cookie
- Pumpkin and Pomegranate Molasses Cake from A Day in the Life on the Farm
- Pizza Skull Bombs from Magical Ingredients
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