Description
Honey Pistachio Ricotta Stuffed Dates are a quick and elegant no-cook dessert featuring sweet Medjool dates filled with creamy ricotta cheese sweetened with honey and topped with crunchy chopped pistachios. The combination of creamy, sweet, and nutty flavors makes for a delightful bite-sized treat perfect for entertaining or a simple gourmet snack.
Ingredients
Scale
Fruit
- 12 Medjool Dates
Filling
- 1 cup ricotta cheese
- 2 tablespoons honey (plus extra for drizzling)
- 1/4 teaspoon ground cinnamon (optional)
- 1/4 teaspoon vanilla extract (optional)
Topping
- 1/4 cup chopped pistachios
- Pinch of sea salt (optional)
Instructions
- Prepare the Dates: Slice each Medjool date lengthwise and carefully remove the pits to create a cavity for the filling.
- Soften the Dates (optional): If the dates feel stiff, warm them in the microwave for 10-15 seconds to soften, making them easier to stuff.
- Make the Ricotta Filling: In a small bowl, combine ricotta cheese with 2 tablespoons of honey. Add ground cinnamon and vanilla extract if desired. Mix thoroughly until smooth and creamy.
- Stuff the Dates: Using a small spoon or piping bag, fill each pitted date with the ricotta mixture, ensuring the filling is generous but not overflowing.
- Top with Pistachios: Sprinkle chopped pistachios on top of each stuffed date, gently pressing them into the ricotta to help them adhere.
- Drizzle with Honey: Lightly drizzle additional honey over the stuffed dates for extra sweetness. Add a pinch of sea salt if you like to enhance the flavor contrast.
- Serve & Enjoy: Arrange the stuffed dates on a serving platter. Serve immediately or refrigerate for up to one hour for a chilled, refreshing treat.
Notes
- Use soft, fresh Medjool dates for best texture and flavor.
- The ricotta filling can be prepared ahead of time and refrigerated.
- Optional cinnamon and vanilla extract add extra warmth and aroma to the filling.
- These stuffed dates are best served fresh but can be refrigerated for up to an hour before serving.
- For a vegan alternative, substitute ricotta with vegan ricotta or a blend of soaked cashews blended smooth with a bit of lemon juice.
