Description
Honey Pistachio Ricotta Stuffed Dates are an easy, no-bake delight that combines creamy ricotta, crunchy pistachios, and natural sweetness. These bite-sized treats come together quickly with just five simple ingredients, making them perfect for appetizers, snacks, or elegant desserts.
Ingredients
Scale
- 12 Medjool dates, pitted
- ½ cup ricotta cheese (whole milk for creaminess)
- ¼ cup shelled pistachios, finely chopped
- 2–3 tsp honey, plus more for drizzling
- Pinch of sea salt (optional, for balance)
- Zest of ½ lemon (optional, for brightness)
Instructions
- Prep the Dates
- Slice each Medjool date lengthwise on one side and gently open to remove the pit. Be careful not to tear them completely in half.
- Mix the Filling
- In a small bowl, combine the ricotta cheese with 2–3 teaspoons of honey and a pinch of sea salt. Add optional lemon zest if using. Stir until smooth and creamy.
- Stuff the Dates
- Using a small spoon or piping bag, fill each date with about a teaspoon of the ricotta mixture.
- Top with Pistachios
- Sprinkle chopped pistachios over the ricotta filling. Gently press to help them stick.
- Finish with Honey
- Drizzle a little extra honey over the stuffed dates just before serving for shine and sweetness.
- Serve or Chill
- Serve immediately or refrigerate for 15–30 minutes to slightly firm up the filling.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizers
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed date
- Calories: 85 kcal
- Sugar: 9.5 g
- Sodium: 10mg
- Fat: 3.5 g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11.5 g
- Fiber: 1.3 g
- Protein: 2.2 g
- Cholesterol: 4mg