Honey Pistachio Ricotta Stuffed Dates Recipe
Introduction
Sweet, creamy, and perfectly nutty, Honey Pistachio Ricotta Stuffed Dates are a delightful treat that’s easy to prepare. This elegant appetizer combines soft Medjool dates with a luscious ricotta filling, enhanced by the crunch of pistachios and the warm sweetness of honey.
Ingredients
- 12 Medjool dates, pitted
- 1/2 cup ricotta cheese
- 1/4 cup chopped pistachios
- 2 tbsp honey (plus extra for drizzling)
- 1/2 tsp vanilla extract
- Pinch of cinnamon (optional)
Instructions
- Step 1: Slice each Medjool date lengthwise, careful not to cut all the way through. Remove the pits and gently open them up to create space for the filling.
- Step 2: In a small bowl, combine ricotta cheese, honey, vanilla extract, and a pinch of cinnamon. Mix until smooth and creamy.
- Step 3: Spoon or pipe the ricotta mixture into each date, filling them generously.
- Step 4: Sprinkle chopped pistachios over the stuffed dates and drizzle with extra honey for added sweetness.
Tips & Variations
- For a richer flavor, try using mascarpone instead of ricotta.
- Swap pistachios with chopped almonds or walnuts if preferred.
- Add a pinch of orange zest to the filling for a citrusy twist.
- Serve chilled or at room temperature depending on your preference.
Storage
Store leftover stuffed dates in an airtight container in the refrigerator for up to 2 days. For the best texture and flavor, enjoy them within this time frame. Allow refrigerated dates to come to room temperature before serving or eat them chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare these stuffed dates in advance?
Yes, you can prepare them a few hours ahead and keep them refrigerated. Just add the pistachios and honey drizzle right before serving to maintain the crunch and freshness.
Are these dates suitable for a vegan diet?
Traditional ricotta cheese is not vegan, but you can substitute it with plant-based ricotta alternatives made from nuts or soy to make this recipe vegan-friendly.
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Honey Pistachio Ricotta Stuffed Dates Recipe
- Total Time: 10 minutes
- Yield: 12 stuffed dates 1x
- Diet: Vegetarian
Description
Delight in these Honey Pistachio Ricotta Stuffed Dates, a perfect blend of creamy ricotta, sweet honey, and crunchy pistachios nestled inside natural Medjool dates. This easy no-cook treat is ideal as an elegant appetizer or a nutritious snack, combining rich flavors and satisfying textures in every bite.
Ingredients
Dates
- 12 Medjool dates, pitted
Ricotta Filling
- 1/2 cup ricotta cheese
- 2 tbsp honey (plus extra for drizzling)
- 1/2 tsp vanilla extract
- Pinch of cinnamon (optional)
Garnish
- 1/4 cup chopped pistachios
Instructions
- Prepare the Dates: Slice each Medjool date lengthwise carefully without slicing all the way through, then remove the pits and gently open them to create space for the filling.
- Make the Ricotta Filling: In a small bowl, combine the ricotta cheese, 2 tablespoons of honey, vanilla extract, and a pinch of cinnamon if using. Mix until the filling is smooth and creamy.
- Stuff the Dates: Using a spoon or a piping bag, fill each prepared date with the ricotta mixture evenly, ensuring they are generously stuffed but not overfilled.
- Garnish: Sprinkle the chopped pistachios over the top of each stuffed date and drizzle extra honey on them to enhance the sweetness and add a beautiful finishing touch.
Notes
- Use Medjool dates for their natural sweetness and soft texture, which is ideal for stuffing.
- Ricotta cheese should be fresh and well-drained to avoid a watery filling.
- For a vegan variation, substitute ricotta with a plant-based cheese alternative and honey with maple syrup.
- Store stuffed dates refrigerated in an airtight container for up to 2 days for best freshness.
- Optional cinnamon adds a warm spice that complements the honey and pistachios nicely.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mediterranean
Keywords: stuffed dates, honey pistachio dates, ricotta stuffed dates, easy appetizer, no-cook recipe, Mediterranean snacks
