My vegan bacon wrapped dates recipe is here and boy oh boy am I happy about it!! Sweet sticky dates are stuffed with creamy vegan cheese and wrapped in homemade smoky vegan rice paper bacon! Um, yes, please. This sweet and salty appetizer looks and tastes super impressive but it's actually pretty easy to make with just 9 ingredients! The perfect vegan appetizer for your holiday parties and dinner parties.
These dates are super rich and satisfying. The perfect holiday treat. I love them served warm out of the oven, but I also enjoyed them cold! Chewy, crispy, creamy, sweet, smoky, savory, this party-perfect appetizer has it all!
INGREDIENTS TO MAKE VEGAN BACON WRAPPED DATES:
These vegan bacon wrapped dates are made with just 9 simple ingredients:
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- Medjool dates. Medjool dates are large and soft making them the perfect date for this appetizer.
- Vegan cream cheese or salted smoked almonds. You can use store-bought or homemade vegan cream cheese, or for a crunchier option try smoked salted almonds instead!
- Nutritional yeast. Used to add savory taste to the rice paper bacon, and also help the marinade stick to the rice paper.
- Light oil. Such as canola or vegetable, because vegan bacon needs to be greasy and crispy after all!
- Soy sauce. Which adds salt, umami, and color to the vegan bacon. Sub tamari for a gluten-free option.
- Smoked paprika. For smokiness and color.
- Garlic powder. Because garlic, duh.
- Liquid smoke. To make the vegan bacon extra smoky!
- Rice Paper. The same kind of rice paper sheets you use to make summer rolls, this is the base of the vegan bacon as it gets crispy, chewy, and absorbs any flavor you give it. This stuff is magic!
TIPS AND TRICKS:
- I like to use Medjool dates best. Medjool dates are big, soft, and sticky sweet. If you prefer you can use another kind of date, but I think Medjool will get the best results.
- To make this recipe super quick, use a store-bought vegan cheese. Or if you prefer homemade try my cashew cream cheese recipe.
- Homemade rice paper bacon is perfect for this recipe. It's also super easy to make!
- When working with the rice paper bacon, work quickly. The rice paper can soften very quickly which can make it tricky to handle. If the rice paper still seems a bit stiff when wrapped around the date, it's ok, it will continue to soften.
- Bake the dates until they are very dark and maybe even juuuuust beginning to burn around the edges. This will ensure that the bacon will get crispy.
- If you prefer you can try a store-bought vegan bacon, but please note that you will not need to marinate it, and cooking times and results will vary.
How to Make Vegan Bacon Wrapped Dates:
How do you pit dates? Use a small knife to carefully cut a slit down the length of a date. Use your fingers to remove the pit in the middle and discard it. Repeat with the remaining dates so that your dates are all pitted.
Which dates should I use? Medjool dates are my favourite because they are large and soft. If you have another kind of date on hand, feel free to use that instead, but note that the results may vary.
Scoop 1 - 2 teaspoons of vegan cream cheese into the cavity of the date where the pit used to be. Gently squeeze the date closed so that the cheese is on the inside. Set aside and repeat with the remaining dates so that they are all filled with vegan cheese.
Alternatively, you can fill the date with a smoked salted almond instead of the cheese.
To make the rice paper bacon:
In a small dish, mix together the nutritional yeast, oil, soy sauce, smoked paprika, garlic powder, and liquid smoke.
Now take two sheets of rice paper. Quickly run them under water and place them on top of each other on a clean work surface. Let the rice paper rest for 15 - 30 seconds, the rice paper will soften and stick together. Use clean scissors or a sharp knife to cut strips about 2 inches wide.
Take one of the rice paper strips and dip it in the marinade to coat.
Wrap the marinated rice paper strip around one of the dates and set on the prepared baking sheet. The rice paper will continue to soften as it rests.
Bake until they are dark brown 12 - 16 minutes, flipping the dates halfway through so both sides are crispy. Allow the dates to cool for 10 minutes before serving, they will get crispier as they cool. Serve warm or cooled, they are great both ways!
These vegan bacon wrapped dates are...
- Crispy
- Chewy
- Creamy
- Sweet
- Smoky
- Savory
More delicious vegan holiday appetizers:
Cranberry & Thyme Vegan Cheeseball
Vegan Baked Brie in Puff Pastry
Vegan Cranberry Jalapeño Dip
Vegan Mushroom Walnut Pâté
If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
Vegan Bacon Wrapped Dates
Ingredients
- 10 medjool dates
- ¼ cup vegan cream cheese, or salted smoked almonds (see notes for options)
For the vegan rice paper bacon:
- 2 tablespoons nutritional yeast
- 2 tablespoon light oil, (such as canola or vegetable)
- 2 tablespoon soy sauce, (gluten-free if preferred)
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon liquid smoke
- 4 sheets rice paper
Instructions
- Preheat your oven to 400F (200C). Line a baking sheet with parchment paper.
Prepare the dates:
- Use a small knife to carefully cut a slit down the length of a date. Use your fingers to remove the pit in the middle and discard it. Repeat with the remaining dates so that your dates are all pitted.
- Scoop 1 - 2 teaspoons of vegan cheese into the cavity of the date where the pit used to be. Gently squeeze the date closed so that the cheese is on the inside. Set aside and repeat with the remaining dates so that they are all filled with vegan cheese. Alternatively, you can fill the date with a smoked salted almond instead of the cheese.
For the rice paper bacon:
- In a small dish, mix together the nutritional yeast, oil, soy sauce, smoked paprika, garlic powder and liquid smoke.
- Now take two sheets of rice paper. Quickly run them under water and place them on top of each other on a clean work surface. Let the rice paper rest for 15 - 30 seconds, the rice paper will soften and stick together. Use clean scissors or a sharp knife to cut strips about 2 inches wide.
- Take one of the rice paper strips and dip it in the marinade to coat. Wrap the marinated rice paper strip around one of the dates and set on the prepared baking sheet. The rice paper will continue to soften as it rests.
- Bake until they are dark brown 12 - 16 minutes, flipping the dates halfway through so both sides are crispy. Allow the dates to cool for 10 minutes before serving, they will get crispier as they cool. Serve warm or cooled, they are great both ways!
Notes
Nutrition
MORE VEGAN HOLIDAY RECIPES YOU MIGHT ENJOY...
Donna says
These are amazing, like all your recipes! If I make them in advance, how do you suggest reheating and which steps can be done ahead?
Jen says
Hiya. I I love dates but my family doesn't. Do you think the small boiler potatoes, like you have for the Vegan Deviled Potatoes, will work as a substitute?
Sam Turnbull says
It would be a very different recipe as dates are sweet and caramelly, while potatoes are savory and bland, but you could try it!
Gretchen says
Have you tried wrapping the dates in starch water bacon? I have a bunch in the freezer (just the first ‘crepe’ stage of cooking), and wonder if they would work like this!
Sam Turnbull says
I haven't! I don't know if that would work. Let us know if you give it a try 🙂
Marie says
Um, why has it taken me this long to try rice paper bacon?! This was great! I actually only made the bacon to crumble on top of salad. Just laid it out on parchment and baked until crispy and brown. Amazing! My family couldn't believe it was 1) not real bacon and 2) not store bought. I always thought rice paper bacon was going to be really time consuming and not worth the effort, but this was great. Thanks!
Sam Turnbull says
Haha amazing! So happy you enjoyed Marie!
Marie says
Update to my original review. I made a batch of the bacon marinade (multiplied by 8) and have stored it in my fridge for about two months. Anytime I've wanted to make bacon, all I have to do it wet the rice paper, cut, dip, and bake. It's even easier than before.
Modifications I've tried:
- adding a little maple syrup to the marinade for maple bacon. Bad idea. It starts to burn before it crisps.
- using brown rice paper instead of white rice paper: great! Sort of turns out like thick sliced bacon. One sheet of brown rice paper worked by itself, too.
I've added this crumbled bacon to salads (adds crunch and umami), casseroles, tofu scrambles, and soups (broccoli cheddar soup). I cannot say enough good things about this recipe. Being vegan got even yummier.
Joanne says
Oh wow!!! We loved these! I also made these for Xmas Eve for our pared down celebration. I needed something to serve while my one daughter put the finishing touches on dinner and these worked out great. I baked them an hour before dinner, refrigerated, and then reheated them in the toaster oven when my other daughter arrived.
I do need to get a little more adept at handling rice paper! All in all, easy to make and delicious!!!!
Sam Turnbull says
So happy you loved them, Joanne!! The more you work with rice paper the easier it gets 🙂
Karen says
We made a double batch for two people, and they are disappearing very rapidly. We are not going to find out whether they're good at room temp. You'll need more than 10!
Sam Turnbull says
Hahaha! Love it. So happy they were a hit! 🙂
Sharon says
I will be making these for Christmas Eve, and I just want to double check that I read the directions correctly-you use 2 strips of rice paper for each date?
Sam Turnbull says
Hi Sharon, yes that is correct! I tried 1 strip and 3 strips as well, but I liked the texture the best with two strips. Enjoy!
Brigitte says
We've just try that recipe at home (smoked paprika and liquid smoke was replaced by chipotle powder) and we just gobbled it up. It was gone in flash. Thanks for the recipe, I will make more of it.
Sam Turnbull says
Amazing! So happy you enjoyed, Brigitte 🙂