Honey Pistachio Ricotta Stuffed Dates
A delightful blend of creamy ricotta, sweet honey, and crunchy pistachios stuffed into Medjool dates for a perfect treat.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 12 Medjool dates
- 1 cup ricotta cheese
- 1/4 cup honey
- 1/2 cup pistachios, chopped
- 1/4 teaspoon sea salt
- Optional: dark chocolate or cocoa powder for garnish
Instructions
- Preheat your oven to 350°F (175°C) if toasting pistachios.
- Slice the Medjool dates lengthwise and remove the pits, making a pocket for the filling.
- Mix ricotta cheese and honey in a bowl until smooth.
- Chop pistachios and fold them into the ricotta mixture.
- Stuff each date with the ricotta and pistachio mixture.
- Toast the stuffed dates on a baking sheet for 5-10 minutes if desired.
- Sprinkle with sea salt and optionally add dark chocolate or cocoa powder before serving.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Best enjoyed within 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg