Go Back

Honey Pistachio Ricotta Stuffed Dates

A delightful treat combining sweet and savory flavors, these stuffed dates are packed with goodness and perfect as a snack or dessert.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 12 pieces
Course: Appetizer, Dessert
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

For the filling
  • 1 cup Ricotta cheese
  • 2 tablespoons Honey
  • 1 teaspoon Vanilla extract
  • 1 pinch Sea salt
For assembly
  • 12 pieces Medjool dates Sealed and pitted
  • 1/4 cup Pistachios (chopped) For topping

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Slice the dates lengthwise and remove the pits.
  3. In a bowl, mix ricotta cheese, honey, vanilla extract, and a pinch of sea salt until well combined.
  4. Spoon the ricotta mixture into each date.
  5. Top the stuffed dates with chopped pistachios.
Baking
  1. Place the stuffed dates on a baking sheet and bake for about 10 minutes until they are warm.
Serving
  1. Serve immediately and enjoy!

Notes

Leftover stuffed dates can be stored in an airtight container in the refrigerator for up to 3 days. They can also be frozen before baking, to bake directly from frozen, add a few extra minutes to the baking time.