Spicy Bacon-Wrapped Dates

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These spicy bacon-wrapped dates are packed with flavor and simple to make. The chive and goat cheese filling helps to balance out some of that heat from the gochujang glaze, and the walnut center gives it earthy flavor and bite. This fun appetizer is ready to impress your guests in presentation and taste.

Spicy bacon-wrapped dates on a tray and garnished with fresh chives.

These spicy bacon-wrapped dates are simple to make and packed full with flavor. You get savory, sweet, and spicy all in one bite.

Sweet and chewy dates are wrapped in crispy, salty bacon and glazed with a spicy gochujang sauce. However, you don’t have to worry about these being too spicy! The dates are stuffed with a tangy, creamy goat cheese and chive filling and walnut center that helps balance out some of that heat.

If you are looking for some other fun party food ideas, make sure to check out my kimchi cornbread and persimmon baklava.

Ingredients for Spicy Bacon-Wrapped Dates


Dates are the star ingredient in this dish.

I actually thought of this recipe after receiving a good sized bag of Khalas dates from D’vash Organics. However, you could also use Medjool dates for this recipe.

Unlike the more well-known and maybe more commonly used Medjool dates, the smaller Khalas dates have a thicker, softer, and chewy flesh and richer caramel-like sweetness. They’re also a good source of fiber, potassium, and antioxidants.

Bag of khala dates with some khala dates on a plate underneath.


Bacon is the next most important ingredient. Once baked, it adds that perfectly crisped texture and a savory, smoky taste.

You could just use bacon and dates if you really wanted to. There are, in fact, some recipes out there that only use these first two ingredients.

I, however, find the date filling and glaze in my recipe makes these tasty bites more interesting and dynamic in flavor and texture.

Goat cheese stuffed dates on a tray lined with parchment paper.

Date Filling

  • Goat cheese
    • The tangy, creamy cheese cuts some richness from the bacon. And although it has a distinctly strong taste, it is balanced by the other bold flavors.
  • Finely Chopped Chives
    • The goat cheese is mixed with a spoonful of finely chopped, fresh chives. Their garlicky onion flavor pairs well with the gochujang glaze that you’ll read more about below.
    • Garnish with more chives before serving. It adds a nice pop of color against the crispy, red bacon.
  • Halved walnut
    • I’ve tried making this recipe without the walnuts, and something just felt off. I really like the nutty flavor and bite that it gives this dish.

Bacon-wrapped dates on a tray. Pastry brush and bowl of gochujang sauce on side.
Bacon-wrapped dates brushed with gochujang glaze. Pastry brush and bowl of gochujang sauce on side.

Gochujang Glaze

  • Gochujang – This fermented Korean chili paste gives this glaze a kick of spice. I used the gochujang from Trader Joe’s in this recipe.
  • Maple syrup – This helps to round out some of the heat from the gochujang. Maple syrup adds just the right amount of sweetness. I tried using honey, but it was way too sweet.
  • Water – I also add some water to thin out the glaze and slightly soften the strong gochujang flavor.

Baked spicy bacon-wrapped dates on a baking tray.

Tips for making spicy bacon-wrapped dates

1. Can I prepare these ahead of time?

You can assemble them up to a day before. Keep them refrigerated in an air tight container, and brush them with the gochujang glaze before cooking them in the oven.

2. How do you pit dates?

Carefully cut down one side of the date lengthwise with a small paring knife and remove the pit. If you purchase pitted dates, you can skip this step entirely.

3. How do I make sure the bacon gets nice and crispy?

Use a cut that is not too thick and not too thin.

Also, try to use just enough bacon for it to wrap around the date about 1.5 times. If you use a thick cut and/or wrap the date with too much bacon, the bacon may not fully cook through.

I also recommend flipping these bacon wrapped dates halfway through the baking time to make sure the bacon gets evenly crispy on all sides.

Close up shot of spicy bacon-wrapped date.

4. Should I use toothpicks or mini skewers?

Yes, this will help the bacon stay wrapped in place. The bacon could otherwise curl away as they are cooking in the oven.

It’s also important to soak the wooden/bamboo toothpicks or skewers before use so that they don’t burn in the oven. I usually let these guys soak while I assemble the dates.

5. How long can they be out for?

These bites are tastiest when fresh from the oven, but are still pretty delicious when cooled. They should be safe to eat up to 2 hours at room temperature.

Other side dishes:

If you make these Spicy Bacon-Wrapped Dates, I would love to hear your thoughts! Feel free to leave a comment and/or recipe rating at the bottom of this page. And if you have a photo of your food, be sure to tag @chrisseenplace on Instagram!

Spicy Bacon-Wrapped Dates

These spicy bacon-wrapped dates are packed with flavor and simple to make. The chive and goat cheese filling helps to balance out some of that heat from the gochujang glaze, and the walnut center gives it earthy flavor and bite. This fun appetizer is ready to impress your guests in both presentation and taste.
Course: Appetizer, Side Dish, Snack
Cuisine: American, Asian, Fusion
Keyword: Bacon, Cheese, Dates, Gochujang


  • 18 dates (Khalas or Medjool)
  • 4 oz goat cheese
  • 9 slices bacon (try not to use thick cut)
  • 2 tbsp chives, finely chopped
  • 18 mini skewers or toothpicks (wooden or bamboo)
  • 9 walnuts, halved

Gochujang Glaze

  • 2 tbsp gochujang
  • 1 tbsp maple syrup
  • 1 tbsp water


  • Preheat the oven to 400°F.
  • Soak the toothpicks or mini skewers in a bowl of water.
  • In a small bowl, mix 1 tbsp of chives with the goat cheese until well incorporated.
  • Carefully spoon in some of the cheese mixture, stuffing the date just halfway. You may have to press in the cheese with your fingers if it is a bit crumbly.
  • Add a halved-walnut and fill up the rest of the date with more cheese mixture.
  • Wrap the date with a piece of bacon and secure with a toothpick. You may have to push around the walnut center. Use just enough bacon for it to wrap around the date about 1.5 times. I usually start wrapping with a full piece of bacon and then use kitchen scissors to cut any extra bacon. You could use this extra bacon to wrap the next stuffed date. Repeat steps 4-6 for the rest of the dates.
  • Mix the gochujang glaze ingredients in a small bowl until well combined.
  • Brush the outside of the bacon wrapping the dates with the gochujang glaze.
  • Bake the glazed, assembled bacon-wrapped dates on a sheet pan lined with parchment paper for 15-20 minutes (flipping halfway through) or until the bacon is cooked through.
  • Transfer to a serving plate, garnish with more chives, and serve immediately.

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