Description
A delightful treat of Medjool dates stuffed with a creamy ricotta mixture, topped with honey and pistachios.
Ingredients
Scale
- 12 Medjool dates, pitted
- 1 cup ricotta cheese
- 1/4 cup unsalted pistachios, chopped
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- Fresh mint leaves for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the ricotta cheese, chopped pistachios, honey, vanilla extract, and sea salt. Mix until well combined.
- Carefully open each pitted date and stuff it with about 1 tablespoon of the ricotta mixture. Press the sides gently to close the date around the filling.
- Place the stuffed dates on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 10-12 minutes, or until the dates are warm and slightly caramelized.
- Remove from the oven and let cool for a few minutes. Drizzle with additional honey if desired and garnish with fresh mint leaves.
- Serve warm or at room temperature.
Notes
- For a chocolate twist, drizzle melted dark chocolate over the stuffed dates before serving.
- Substitute the pistachios with walnuts or almonds for a different flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 stuffed dates
- Calories: 180
- Sugar: 15g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg