Description

These elegant stuffed dates offer a delightful balance of sweet and creamy textures. Plump Medjool dates are carefully pitted and filled with a smooth, subtly sweet ricotta cheese mixture. Each date is then generously drizzled with golden honey and garnished with finely chopped pistachios, providing a pleasant crunch and nutty flavor. This no-bake treat is simple to assemble and presents a sophisticated combination of flavors, perfect for a light dessert or appetizer.

Ingredients

Scale

12 large Medjool dates
1/2 cup whole milk ricotta cheese
1 tablespoon honey, plus more for drizzling
1/4 teaspoon vanilla extract (optional)
Pinch of salt
1/4 cup shelled pistachios, finely chopped
1 teaspoon fresh mint or parsley, finely chopped (for garnish, optional)

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Instructions

Carefully slice each Medjool date lengthwise down one side, just enough to remove the pit without cutting the date completely in half. Discard the pits.
In a small bowl, combine the ricotta cheese, 1 tablespoon of honey, vanilla extract (if using), and a pinch of salt. Stir until well combined and smooth.
Using a small spoon or a piping bag, fill the cavity of each pitted date with approximately 1-2 teaspoons of the ricotta mixture.
Arrange the stuffed dates on a serving platter.
Drizzle additional honey over the filled dates.
Sprinkle the finely chopped pistachios evenly over the dates. If desired, garnish with chopped fresh mint or parsley for a touch of color and freshness.
Serve immediately or chill until ready to serve.

Notes

For the best texture, ensure your ricotta cheese is well-drained before mixing to prevent a watery filling.

Experiment with a pinch of orange zest in the ricotta mixture for a bright, citrusy note.

These dates can be prepared a few hours in advance and stored in the refrigerator in an airtight container.

Consider toasting the pistachios lightly before chopping for an enhanced nutty flavor.

Prep Time: 20 minutes
Cook Time: 0 minutes

Nutrition

Calories: 120 kcal
Fat: 4g
Carbohydrates: 20g
Protein: 3g