Ingredients
Scale
- 12 Medjool dates, pitted
- 1/2 cup whole milk ricotta cheese
- 1/4 cup roasted, unsalted pistachios, crushed
- 2 tablespoons wildflower or orange blossom honey
- 1 teaspoon orange zest (optional)
- Pinch of ground cardamom (optional)
- Flaky sea salt (for garnish)
Instructions
- Set up your prep station with dates, ricotta, pistachios, honey, and tools on a clean surface.
- Slice each date lengthwise to remove the pit, being careful not to cut all the way through.
- Whip the ricotta for 30 seconds until light and fluffy, then stuff each date with about a teaspoon of the cheese using a spoon or piping bag.
- Sprinkle crushed pistachios generously over the ricotta-filled dates while the filling is still soft.
- Optional: Add a dusting of orange zest, a pinch of cardamom, and flaky sea salt for extra flavor and contrast.
- Drizzle honey over the top of each stuffed date just before serving for the perfect sticky-sweet finish.
Notes
For best results, use Medjool dates for their softness. Assemble ahead but drizzle honey just before serving to avoid sogginess. Try goat cheese or mascarpone for flavor twists, or wrap in prosciutto and bake for a warm, savory version.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Bake
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 stuffed date
- Calories: 90
- Sugar: 8g
- Sodium: 25mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg