Honey Pistachio Ricotta Stuffed Dates Recipe
Introduction
These Honey Pistachio Ricotta Stuffed Dates are a delightful blend of creamy, sweet, and nutty flavors. Perfect as a simple appetizer or a sweet treat, they’re quick to prepare and sure to impress your guests.
Ingredients
- 12 Medjool dates, pitted
- 1/2 cup ricotta cheese
- 1/4 cup chopped pistachios
- 2 tbsp honey (plus extra for drizzling)
- 1/2 tsp vanilla extract
- Pinch of cinnamon (optional)
Instructions
- Step 1: Slice each Medjool date lengthwise, being careful not to cut all the way through. Remove the pits and gently open them up for stuffing.
- Step 2: In a small bowl, mix the ricotta cheese, honey, vanilla extract, and a pinch of cinnamon until smooth and creamy.
- Step 3: Using a spoon or piping bag, fill each date with the ricotta mixture.
- Step 4: Sprinkle chopped pistachios over the top of the stuffed dates. Drizzle with extra honey for added sweetness.
Tips & Variations
- For a dairy-free option, substitute ricotta with a plant-based cream cheese or coconut yogurt.
- Add a sprinkle of orange zest for a citrusy twist.
- Use other nuts like almonds or walnuts if pistachios aren’t available.
- Chill the stuffed dates in the fridge before serving for a refreshing treat.
Storage
Store the stuffed dates in an airtight container in the refrigerator for up to 2 days. They are best enjoyed fresh but can be served cold or at room temperature. Avoid freezing as the texture may change.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare these dates in advance?
Yes, you can stuff the dates a few hours ahead and keep them refrigerated. Just add the pistachios and honey drizzle right before serving to keep them fresh.
What can I use if I don’t have Medjool dates?
Other large, soft dates like Deglet Noor can work, but Medjool dates are preferred for their size and sweetness.
PrintHoney Pistachio Ricotta Stuffed Dates Recipe
These Honey Pistachio Ricotta Stuffed Dates are an elegant and delicious appetizer or dessert, combining sweet Medjool dates filled with creamy ricotta cheese, drizzled with honey, and topped with crunchy pistachios. This easy no-cook recipe offers a perfect balance of flavors and textures, ideal for entertaining or a quick sweet treat.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 12 stuffed dates 1x
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mediterranean
Ingredients
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, making sure not to cut completely through. Remove the pits carefully and gently open the dates to create a cavity for stuffing.
- 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 opened date with the prepared ricotta mixture, ensuring they hold their shape.
- Garnish: Sprinkle the chopped pistachios evenly over the stuffed dates. Finally, drizzle extra honey over the top for additional sweetness and shine.
Notes
- Medjool dates are preferred for their large size and sweetness, but other soft dates can work.
- The cinnamon is optional but adds a warm, aromatic touch.
- For a dairy-free version, substitute ricotta with a plant-based cream cheese alternative.
- These stuffed dates can be served immediately or chilled for 30 minutes for a firmer texture.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
Keywords: Stuffed Dates, Ricotta, Pistachios, Honey, Appetizer, No Cook, Mediterranean Snack
