These Honey Pistachio Ricotta Stuffed Dates are a simple yet indulgent treat that combines the natural sweetness of Medjool dates with creamy ricotta cheese and the crunch of pistachios. Drizzled with honey, they make a perfect snack or appetizer for any occasion.

Why You’ll Love This Recipe

I absolutely love this recipe because it’s quick and easy to make, but it feels fancy and sophisticated. The rich, creamy ricotta paired with the sweet dates and crunchy pistachios creates a delicious contrast of textures. Plus, the honey adds the perfect finishing touch of sweetness. It’s one of those recipes that’s perfect for impressing guests or treating yourself to something special!

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

12 Medjool dates, pitted
½ cup ricotta cheese
2 tablespoons honey
½ teaspoon vanilla extract
Pinch of ground cinnamon (optional)
¼ cup shelled pistachios, chopped

Directions

Slice each Medjool date lengthwise on one side and remove the pit. Be careful not to cut all the way through—just create a pocket for the filling.
In a small bowl, combine the ricotta cheese, honey, vanilla extract, and cinnamon (if using). Stir until smooth and well combined.
Spoon a generous amount of the ricotta mixture into each date, pressing gently to fill the cavity.
Sprinkle the chopped pistachios over the filled dates, pressing lightly to adhere.
Arrange the stuffed dates on a serving platter and drizzle with additional honey just before serving.

Servings and Timing

Servings: 12 stuffed dates
Prep Time: 10 minutes
Total Time: 10 minutes

Variations

Cheese Options: If you prefer a different flavor, you can substitute ricotta with goat cheese or cream cheese.
Nut Alternatives: Not a fan of pistachios? Try using almonds, walnuts, or hazelnuts instead.
Vegan Version: For a vegan version, use plant-based ricotta and replace honey with maple syrup or agave nectar.
Spiced Flavor: Add a dash of ground cardamom or nutmeg to the ricotta mixture for a warm, aromatic twist.

Storage/Reheating

Storage: Store any leftover stuffed dates in an airtight container in the refrigerator for up to 3 days.
Reheating: These dates are best enjoyed chilled or at room temperature, so reheating is not necessary.

FAQs

Can I make these ahead of time?

Yes, you can prepare the stuffed dates a day in advance. Just store them in the refrigerator and drizzle with honey just before serving.

What kind of dates should I use?

Medjool dates are ideal because of their large size, soft texture, and natural sweetness, which makes them perfect for stuffing.

Can I use a different nut?

Definitely! While pistachios add a unique flavor, you can easily swap them out for almonds, walnuts, or hazelnuts, depending on your preference.

Is there a dairy-free option?

Yes! You can use a plant-based ricotta alternative and substitute the honey with maple syrup or agave nectar to make this recipe dairy-free and vegan-friendly.

How should I serve these stuffed dates?

These stuffed dates are great as an appetizer, snack, or dessert. They can be served on a charcuterie board, enjoyed with a cup of tea or coffee, or served at a party as a sweet bite.

Conclusion

Honey Pistachio Ricotta Stuffed Dates are the perfect balance of sweet, creamy, and crunchy. They’re easy to make, versatile, and a guaranteed crowd-pleaser. Whether you’re hosting a special event or just looking for a quick indulgence, this recipe is sure to satisfy your cravings and impress anyone you share it with.

Honey Pistachio Ricotta Stuffed Dates

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Author: Sue
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: 12 stuffed dates
Category: Appetizer
Method: No-Cook
Cuisine: Mediterranean
Diet: Vegetarian

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Description

These Honey Pistachio Ricotta Stuffed Dates combine sweet Medjool dates with creamy ricotta, crunchy pistachios, and a drizzle of honey, creating an elegant and indulgent snack or appetizer.

Ingredients

12 Medjool dates, pitted
½ cup ricotta cheese
2 tablespoons honey
½ teaspoon vanilla extract
Pinch of ground cinnamon (optional)
¼ cup shelled pistachios, chopped

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Instructions

Slice each Medjool date lengthwise on one side and remove the pit, creating a pocket for the filling.
In a small bowl, mix ricotta cheese, honey, vanilla extract, and cinnamon (if using) until smooth and well combined.
Fill each date with the ricotta mixture using a spoon.
Top with chopped pistachios, pressing gently to adhere.
Arrange on a serving platter and drizzle with additional honey just before serving.

Notes

Use goat cheese or cream cheese as an alternative to ricotta for a different flavor profile.
Swap pistachios with almonds, walnuts, or hazelnuts if preferred.
Make it vegan by using plant-based ricotta and maple syrup or agave instead of honey.
Can be made a day in advance and refrigerated; drizzle honey before serving.