Description
There’s something enchanting about small treats that pack a punch. These Honey Pistachio Ricotta Stuffed Dates bring together the rich, earthy sweetness of Medjool dates with a luscious honey-ricotta filling and a crunch of pistachios.
Ingredients
12 Medjool dates, pitted
1/2 cup ricotta cheese
2 tablespoons honey (plus extra for drizzling)
1/4 cup pistachios, chopped
1/2 teaspoon vanilla extract
Pinch of cinnamon (optional)
Instructions
Step 1: Prep the Dates
Gently slice each Medjool date lengthwise, being careful not to cut all the way through. Remove the pits and open them slightly to create a pocket.
Step 2: Mix the Filling
In a small mixing bowl, stir together the ricotta cheese, honey, vanilla extract, and a pinch of cinnamon. The filling should be smooth and creamy but not runny.
Step 3: Stuff the Dates
Using a small spoon or piping bag, fill each date with a generous amount of the ricotta mixture. Don’t worry about making it perfect — the rustic look adds charm.
Step 4: Garnish with Pistachios
Sprinkle the chopped pistachios over the ricotta filling. Press them in gently so they stick.
Step 5: Final Touch
Just before serving, drizzle a bit more honey over the top for a glossy finish. Chill for 10–15 minutes if you want them firmer.
Notes
You can easily double the recipe for a party platter or add different toppings like crushed almonds, shredded coconut, or even a sprinkle of sea salt for contrast.
- Prep Time: 15 minutes
- Category: Desssert
Nutrition
- Serving Size: 12 stuffed dates
- Calories: 95kcal
Keywords: Honey Pistachio Ricotta Stuffed Dates