Honey Pistachio Ricotta Stuffed Dates

• servings: Servings: 12 stuffed dat
• total time: 27 minutes

Ingredients

12 large Medjool dates

1 cup (250 g) whole milk ricotta

2 tbsp honey, plus extra for drizzling

1 tsp vanilla extract

½ tsp lemon zest (optional)

Pinch of sea salt

½ cup shelled pistachios, finely chopped

1 tbsp crushed pistachios for garnish

Directions

Slice each date lengthwise and remove the pit, keeping the date intact.

In a bowl, mix the ricotta, 2 tablespoons honey, vanilla, lemon zest (if using), and a pinch of salt until creamy.

Spoon or pipe the ricotta mixture into each date.

Dip or roll the stuffed side of each date into the finely chopped pistachios so they stick to the filling.

Arrange on a serving plate and drizzle lightly with extra honey.

For an extra-soft, caramelized finish, place under the broiler for 2–3 minutes or use a kitchen torch briefly (optional).

Sprinkle with additional crushed pistachios and serve.

Tips

Chill the stuffed dates for 20–30 minutes before serving for the best texture.

Add a pinch of cinnamon or cardamom to the ricotta for extra flavor.

Garnish with flaky sea salt for a sweet-and-salty finish.