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
- 1/2 cup ricotta cheese
- 2 tablespoons honey
- 1/2 teaspoon vanilla extract
- Pinch of ground cinnamon (optional)
- 1/4 cup shelled pistachios, chopped
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.
Nutrition
- Serving Size: 1 stuffed date
- Calories: 90
- Sugar: 11g
- Sodium: 15mg
- Fat: 3.5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1.5g
- Protein: 1.5g
- Cholesterol: 5mg
