Honey Pistachio Ricotta Stuffed Dates
Sweet Medjool dates filled with creamy ricotta, drizzled with honey and topped with crunchy pistachios — a simple, elegant no-bake treat.
Equipment
- Small bowl
- Knife
- Spoon
Ingredients
- 12 Medjool dates pitted
- ½ cup ricotta cheese regular or dairy-free
- 2 tablespoons honey plus extra for drizzling
- ¼ cup pistachios chopped
- ½ teaspoon vanilla extract optional
- ground cinnamon pinch, optional
Instructions
- Using a sharp knife, slice each date lengthwise without cutting all the way through. Remove the pit and gently open the date to form a pocket.
- In a small bowl, mix ricotta, honey, and vanilla (if using) until smooth. Add a pinch of cinnamon, if desired.
- Spoon or pipe the ricotta mixture into each date’s pocket.
- Press chopped pistachios on top of each stuffed date so they stick.
- Just before serving, drizzle each date with a little more honey for a glossy, sweet finish.
Notes
You can double or triple the recipe easily. Use fresh, plump Medjool dates for best texture. If using dairy-free ricotta, the flavor and consistency may be slightly different. Store in the refrigerator and drizzle final honey right before serving so the topping remains crisp. A similar recipe lists 20 Medjool dates, ½ cup ricotta, 2 tbsp honey and ⅓ cup pistachios. :contentReference[oaicite:0]{index=0}