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–+ servings
Silvia

Honey Pistachio Ricotta Stuffed Dates for a Delightful Treat!

A delightful treat of Medjool dates stuffed with a creamy ricotta mixture, topped with honey and pistachios.
Print Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 6 servings
Course: Dessert
Cuisine: Mediterranean
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the ricotta cheese, chopped pistachios, honey, vanilla extract, and sea salt. Mix until well combined.
  3. 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.
  4. Place the stuffed dates on a baking sheet lined with parchment paper.
  5. Bake in the preheated oven for 10-12 minutes, or until the dates are warm and slightly caramelized.
  6. Remove from the oven and let cool for a few minutes. Drizzle with additional honey if desired and garnish with fresh mint leaves.
  7. Serve warm or at room temperature.

Nutrition

Serving: 2stuffed datesCalories: 180kcalCarbohydrates: 22gProtein: 5gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 5gCholesterol: 15mgSodium: 100mgFiber: 3gSugar: 15g

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.

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