Ingredients
Scale
- 12 Medjool dates, pitted
- 1 cup ricotta cheese
- 1/2 cup shelled pistachios, chopped
- 2 tablespoons honey, plus extra for drizzling
- 1 teaspoon vanilla extract (optional)
- A pinch of sea salt
- Fresh mint leaves for garnish (optional)
Instructions
- Slice each Medjool date open lengthwise and remove the pit to form a pocket.
- In a bowl, mix ricotta cheese, honey, vanilla extract, and sea salt until smooth.
- Fill each date with the ricotta mixture using a spoon or piping bag, packing gently.
- Sprinkle chopped pistachios over the stuffed dates and drizzle with extra honey.
- Place the dates in the refrigerator for at least 30 minutes to meld flavors.
- Serve chilled or at room temperature, garnished with mint leaves if desired.
Notes
- Chocolate-dipped or drizzled with melted dark chocolate for added richness.
- Use toasted pistachios for enhanced flavor.
- Best enjoyed within 2 days for optimal freshness.
- Make ahead for parties by preparing in advance and refrigerating.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No bake
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 stuffed date
- Calories: 85 Kcal
- Sugar: 8g
- Sodium: 25mg
- Fat: 3.5g
- Saturated Fat: 1g
- Unsaturated Fat: 2.2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg