Paleo bacon wrapped dates are an easy appetizer with a delightful combination of textures and flavors – sweet and savory, crispy and gooey.
I discovered bacon wrapped dates last year at Tango restaurant in Seattle. The warm tapas menu included a dish of “Cheap Dates” – medjool dates wrapped in bacon. We ordered it, and were delighted by the combination of textures and flavors – sweet and savory, crispy and gooey.
To recreate the dish at home while keeping nutrition in check, I decided to use smaller dates, and to cut each bacon slice into thirds before wrapping the dates.
Although regular dates are not as wonderful as medjool dates, the result is still amazingly delicious and decadent, and my only complaint is, it’s so good, it’s difficult not to overindulge! So I normally only make them when we host, to ensure I have enough people in the house to help me eat them. 🙂
These paleo bacon wrapped dates make a truly easy appetizer. They only require two ingredients, and the oven basically does all the work for you! You can make them a day ahead, refrigerate, and heat up in a 350F oven for about 10 minutes when you want to serve them. I never tried freezing them, though.
While these paleo bacon wrapped date are most certainly not low carb, I do make them once in awhile, especially when we host, and indulge in one or two. Oh, and here’s another date-based appetizer that I really like: stuffed dates. They are AMAZING.
Paleo Bacon Wrapped Dates
- 24 pitted dates (about 6 oz total weight)
- 8 (1 oz) thin bacon slices, each cut crosswise into three equal parts
- Preheat oven to 450 degrees. Line a rimmed baking sheet with parchment paper.
- Wrap the dates with the bacon pieces.
- Transfer to the prepared baking sheet, seam side down. Bake until bacon is crisp, 8-10 minutes on each side.
- Transfer to paper towels to drain before serving.
- If necessary, use toothpicks to help the bacon adhere to the dates.