Ingredients
Scale
- 20 fresh Medjool dates, pitted
- 1 cup ricotta cheese
- 1/4 cup honey
- 1/3 cup chopped pistachios
- A pinch of sea salt (optional)
- Fresh mint leaves for garnish (optional)
Instructions
- Start by carefully slicing each date lengthwise to create an opening for the filling. Remove pits if present.
- In a mixing bowl, combine ricotta cheese with honey and a pinch of sea salt, stirring until smooth. Add vanilla extract if desired.
- Use a small spoon or piping bag to fill each date with the ricotta mixture, ensuring they are filled generously but not overflowing.
- Sprinkle chopped pistachios over the stuffed dates for crunch and visual appeal.
- Finish by drizzling honey over the dates and garnish with mint leaves if using. Serve immediately or chill for later.
Notes
- Keep the stuffed dates refrigerated in an airtight container for up to 2 days.
- For longer storage, freeze the dates; note that ricotta texture may change upon thawing.
- Experiment with adding a dash of vanilla or other spices for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert, Snack
- Method: No-Bake
- Cuisine: Mediterranean, Healthy
- Diet: Vegetarian
Nutrition
- Serving Size: 1 stuffed date
- Calories: 85 Kcal
- Sugar: 8g
- Sodium: 20mg
- Fat: 4g
- Saturated Fat: 1.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg