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These sticky Medjool dates get filled with a smooth ricotta mixed with honey and topped off with crunchy pistachios for a tasty snack. You don't need to heat anything up and they work great as a light dessert or a fancy little bite anytime.
I found this dish at a friend's get-together and was hooked on how the dates' natural sweetness matched up with the creamy ricotta and honey. It quickly became my easy, classy go-to snack.
What You Need
- Ricotta cheese: smooth and creamy, full-fat works best for a richer taste and texture
- Chopped pistachios: add a nutty crunch, pick bright green ones for freshness and color
- Vanilla extract: adds a cozy flavor, pure vanilla gives the best aroma
- Medjool dates: the soft sweet base, go for plump and smooth ones to ensure freshness
- Honey: gives gentle sweetness that goes great with ricotta, mild honey keeps it balanced
- Pinch of cinnamon: totally optional but brings a little warm spice that works well
How To Make Them
- Cut Up The Dates:
- Slice the dates along their length but don’t cut all the way through. Pull out the pits carefully. Keep the shape so you can stuff them easily.
- Whip Up The Filling:
- Mix ricotta, honey, vanilla, and cinnamon in a bowl. Stir until smooth and creamy so it contrasts nicely with the dates.
- Spoon It In:
- Use a small spoon or piping bag to fill each date with about a teaspoon to a teaspoon and a half of the ricotta mix. Keep it neat so each bite feels delicate.
- Top It Off:
- Generously sprinkle chopped pistachios onto the filled dates for that crunch. Before you serve, drizzle some more honey on top for an extra sweet shine and a flavor boost.
I took some to a summer party once and everyone loved how the textures and gentle sweetness played together.
Storing Ideas
Keep these stuffed dates in a sealed container in the fridge for up to three days. This stops the ricotta from getting weird and keeps the dates soft but not dry. If you want to keep them longer, make the filling ahead and stuff the dates right before you eat so the nuts stay crunchy and the honey tastes fresh. Don’t freeze them though — ricotta doesn’t freeze well and the dates get mushy.
Swap It Up
Try mascarpone instead of ricotta if you want it richer and smoother. Pick almonds or walnuts rather than pistachios to change up the crunch and flavor. Add a bit of orange blossom water or lemon zest into the mix to freshen things up with a twist.
Tasty Pairings
They go great with a bold black coffee or light herbal tea to cut the sweetness. A crisp white wine like Sauvignon Blanc or bubbly Prosecco adds a festive feel. Put them out with a cheese board too, featuring gentle cheeses, olives, and fresh fruit for a Mediterranean vibe.
These honey pistachio ricotta stuffed dates feel fancy but are so easy and light. They’re creamy, sweet, and crunchy all at once and make a great little treat when you want something tasty without the hassle.
Frequently Asked Cooking Questions
- → What’s the best kind of dates for stuffing?
Medjool dates are perfect because they’re big, soft, and naturally sweet. They’re great at holding creamy fillings.
- → Can I swap out pistachios?
Absolutely, toasted almonds or walnuts work well if you don’t have pistachios. They offer a similar crunch and flavor.
- → How do I make the filling richer?
Use full-fat ricotta and mix it well with honey and vanilla for a super smooth and creamy filling.
- → Do I need to pit the dates first?
Yes, take out the pits to make room for the filling. It also makes them easier and nicer to eat.
- → What’s the best way to keep leftovers?
Put leftover stuffed dates in a sealed container and chill them in the fridge so they stay soft and fresh.
- → Can I serve these at room temp?
They’re tastier if you serve them a bit cold. That helps keep the filling firm and the nuts fresh.