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Honey Pistachio Ricotta Stuffed Dates: A Sweet Delight!

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.
Print Recipe
Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Course: Dessert
Cuisine: Mediterranean
Calories: 180
Ingredients Method Nutrition Notes

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

Method
 

  1. 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.
  2. In a medium bowl, combine the ricotta cheese, honey, vanilla extract, and sea salt. Mix until smooth and well combined.
  3. 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.
  4. Roll each stuffed date in the toasted pistachios until well coated.
  5. Arrange the stuffed dates on a serving platter and garnish with fresh mint leaves if desired.

Nutrition

Serving: 2datesCalories: 180kcalCarbohydrates: 18gProtein: 5gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 4gCholesterol: 20mgSodium: 100mgFiber: 2gSugar: 10g

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.

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