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
Scale
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
