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Honey Pistachio Ricotta Stuffed Dates

Delightful Medjool dates stuffed with creamy ricotta and crunchy pistachios, drizzled with honey for a sweet treat that's both healthy and satisfying.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the filling
  • 1 cup ricotta cheese
  • 1/2 cup chopped pistachios Plus extra for garnish
  • 2 tablespoons honey Plus extra drizzle for serving
  • a pinch sea salt
For the dates
  • 12 large Medjool dates Pitted and sliced lengthwise

Method
 

Preparation
  1. Start by carefully slicing each Medjool date lengthwise and removing the pit to create a pocket for the filling.
  2. In a bowl, combine the ricotta cheese, chopped pistachios, honey, and a pinch of sea salt. Stir until everything is well incorporated.
  3. Using a small spoon or your fingers, generously fill each date with the ricotta mixture, packing them well.
  4. Drizzle a bit more honey on top of each stuffed date and sprinkle with remaining chopped pistachios for an extra crunch.
  5. Serve immediately or chill in the fridge for about 30 minutes to enhance the flavors.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Can be enjoyed chilled or at room temperature. For variations, substitute pistachios with almonds or walnuts, and ricotta with cream cheese.