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Honey pistachio ricotta stuffed dates displayed on a decorative plate

Honey Pistachio Ricotta Stuffed Dates

These no-bake Honey Pistachio Ricotta Stuffed Dates are the perfect bite-sized treats that are sweet, salty, creamy, and crunchy, making them an elegant appetizer or dessert.
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Prep Time 12 minutes
Total Time 12 minutes
Servings: 8 pieces
Course: Appetizer, Dessert
Cuisine: American, Mediterranean
Calories: 70
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 pieces Medjool dates These should be soft and caramelly; microwave or soak hard dates.
  • 1/2 cup whole milk ricotta cheese Use whole milk for a creamy texture.
  • 2 tablespoons honey Use high-quality honey for best flavor.
  • 3 tablespoons chopped pistachios Use already-shelled pistachios.
  • 1/2 teaspoon vanilla extract For added flavor.
  • 1/4 teaspoon ground cinnamon Use more if desired.
  • 1 teaspoon orange zest For a citrusy flavor.
  • 1 pinch flaky sea salt To enhance flavors.

Method
 

Preparation
  1. Slice each Medjool date lengthwise on one side and gently open it to form a pocket.
  2. Remove the pit and discard.
Mixing the Filling
  1. In a bowl, combine the ricotta cheese, vanilla extract, ground cinnamon, and orange zest. Mix until smooth.
  2. Taste and adjust sweetness with more cinnamon or zest if necessary.
Filling the Dates
  1. Spoon or pipe the ricotta mixture into each opened date.
Adding Toppings
  1. Sprinkle chopped pistachios over the ricotta filling.
  2. Drizzle honey over the stuffed dates.
  3. Finish with a tiny pinch of flaky sea salt if desired.
Serving
  1. Serve immediately or chill for 15-20 minutes before serving for an extra luxurious texture.

Notes

Can be made a day in advance. Drizzle honey just before serving to keep the appearance fresh. Avoid overloading the dates to prevent them from toppling over.