Description
Sweet, creamy, and crunchy, these Honey Pistachio Ricotta Stuffed Dates are an elegant and easy appetizer or dessert bite, combining rich ricotta, crunchy pistachios, and a drizzle of honey.
Ingredients
Units
Scale
- 12 Medjool dates, pitted
- 1/2 cup ricotta cheese
- 1/4 cup shelled pistachios, chopped
- 2 tablespoons honey
- 1/4 teaspoon cinnamon (optional)
- Pinch of sea salt (optional garnish)
Instructions
- Slice each date lengthwise on one side and gently open without splitting completely.
- In a small bowl, mix ricotta cheese with cinnamon if using.
- Fill each date with about 1 teaspoon of ricotta cheese.
- Top with chopped pistachios, gently pressing them into the ricotta.
- Drizzle each stuffed date with honey.
- Sprinkle with a tiny pinch of sea salt if desired. Serve immediately or chill until ready to serve.
Notes
- For a vegan version, use a plant-based ricotta and agave syrup instead of honey.
- Can be made up to 1 day ahead and stored in the fridge.
- Try toasting pistachios lightly for extra flavor.
Nutrition
- Serving Size: 2 dates
- Calories: 140
- Sugar: 14g
- Sodium: 30mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 5mg