Ingredients
Scale
- 20 medjool dates, pitted
- 1 cup fresh ricotta cheese
- 1/2 cup shelled pistachios, chopped
- 3 tablespoons honey, plus extra for drizzling
- 1 teaspoon vanilla extract (optional)
- Fresh mint leaves for garnish (optional)
Instructions
- Begin by slicing the pitted medjool dates lengthwise to create a pocket for the filling.
- In a mixing bowl, combine fresh ricotta cheese, honey, and vanilla extract if using. Stir until smooth.
- Fold the chopped pistachios into the ricotta mixture.
- Fill each date with the ricotta and pistachio mixture using a small spoon or piping bag.
- Arrange the stuffed dates on a platter, drizzle with additional honey, and garnish with fresh mint leaves if desired.
Notes
- Store stuffed dates in an airtight container in the fridge, best enjoyed within 24-48 hours.
- Assemble dates in advance and store the filling separately to maintain freshness.
- Consider adding toppings like toasted coconut or dried fruits for customization.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 stuffed date
- Calories: 100 Kcal
- Sugar: 9g
- Sodium: 1mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg