Honey Pistachio Ricotta Stuffed Dates Recipe
Honey Pistachio Ricotta is a quick, no-cook appetizer or dessert featuring sweet Medjool dates stuffed with a creamy ricotta mixture, enhanced with honey, vanilla, and a touch of cinnamon, and topped with crunchy chopped pistachios for a delightful blend of textures and flavors.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 12 stuffed dates
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Dates
- 12 Medjool dates, pitted
Ricotta Filling
- 1/2 cup ricotta cheese
- 2 tbsp honey (plus extra for drizzling)
- 1/4 cup chopped pistachios
- 1/2 tsp vanilla extract
- Pinch of cinnamon (optional)
Instructions
- Prepare the Dates: Slice each Medjool date lengthwise without cutting all the way through. Carefully remove the pits and gently open the dates to create space for the filling.
- Make the Ricotta Filling: In a small bowl, combine ricotta cheese, honey, vanilla extract, and a pinch of cinnamon. Mix thoroughly until the mixture is smooth and creamy.
- Stuff the Dates: Using a spoon or piping bag, fill each date cavity with the ricotta mixture evenly.
- Garnish: Sprinkle chopped pistachios over the filled dates and drizzle extra honey on top for added sweetness and presentation.
Notes
- Medjool dates work best for this recipe due to their large size and natural sweetness.
- You can substitute ricotta with a vegan ricotta alternative if desired for a dairy-free option.
- Add the pinch of cinnamon to the filling for an optional warm spice note.
- Keep the stuffed dates refrigerated if not serving immediately to maintain freshness.
- These make a great light dessert or elegant appetizer for gatherings.
