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Stuffed Honey Dates

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Delightful bites of Medjool dates stuffed with creamy ricotta and topped with crunchy pistachios, drizzled with honey.

Ingredients

Scale
  • 12 large Medjool dates
  • 1 cup whole milk ricotta cheese
  • 3 tablespoons raw pistachios, finely chopped
  • 2 tablespoons honey, plus more for drizzling
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1 pinch sea salt
  • 1 teaspoon lemon zest

Instructions

  1. Using a small paring knife, make a lengthwise slit along the top of each Medjool date. Carefully remove the pit and gently press the date open into a boat shape.
  2. In a medium bowl, combine ricotta cheese, vanilla extract, ground cinnamon, sea salt, and lemon zest. Beat vigorously for 60 seconds until smooth and fluffy.
  3. Place chopped pistachios in a dry skillet over medium heat. Toast for 2-3 minutes, stirring frequently, until fragrant and lightly golden. Cool on a plate.
  4. Using a small spoon or piping bag, generously fill each date with the whipped ricotta mixture, mounding it slightly above the edges.
  5. Press a generous pinch of chopped toasted pistachios onto the ricotta filling of each stuffed date, covering the surface fully.
  6. Drizzle honey generously over all stuffed dates. Serve immediately at room temperature or refrigerate up to 2 hours before serving.

Notes

Best enjoyed fresh, can be stored in an airtight container in the fridge for up to 2 days.

Nutrition

Find it online: https://pinrecipezbylinaa.com/stuffed-honey-dates-recipe/

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