Description
Honey Pistachio Ricotta Stuffed Dates are a delightful sweet treat that combines the creaminess of ricotta cheese with the crunch of pistachios, all wrapped in a soft Medjool date.
Ingredients
- 8 large Medjool dates, pitted
- 1 cup ricotta cheese
- 1/4 cup shelled pistachios, finely chopped
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- Fresh mint leaves for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C). Spread the chopped pistachios on a baking sheet and toast them in the oven for about 5-7 minutes, or until fragrant. Keep an eye on them to prevent burning.
- In a medium bowl, combine the ricotta cheese, honey, vanilla extract, and sea salt. Mix until smooth and well combined.
- Carefully open each pitted date and stuff it with about 1 tablespoon of the ricotta mixture. Press the edges of the date together to seal it.
- Roll each stuffed date in the toasted pistachios until well coated.
- Arrange the stuffed dates on a serving platter and garnish with fresh mint leaves if desired.
Notes
- For a chocolate twist, drizzle melted dark chocolate over the stuffed dates before serving.
- Substitute the ricotta cheese with mascarpone for a creamier texture and richer flavor.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 dates
- Calories: 180
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg