Description
Sweet, creamy, and ridiculously easy — these Honey-Pistachio Ricotta Dates are a tiny showstopper you can toss together in minutes. Soft Medjools are filled with a creamy ricotta center, sprinkled with chopped pistachios, and finished with a sticky honey drizzle — the perfect bite-sized snack or appetizer.
Ingredients
Scale
- 20 Medjool dates, pitted
- 1/2 cup ricotta (use dairy-free ricotta for a vegan version)
- 1/3 cup shelled pistachios, finely chopped
- Honey, for drizzling (or maple syrup for a vegan option)
Instructions
- Prepare the dates: Slice lengthwise along one side of each date and remove the pit. Gently open each fruit so there’s a little pocket for the filling.
- Fill: Spoon or pipe about a teaspoon of ricotta into each date’s cavity so the center is nicely filled but not overflowing.
- Chop the nuts: Roughly chop the pistachios into small pieces so they provide a bit of crunch without being too large.
- Top: Press a few chopped pistachios onto the ricotta of each date so they stick.
- Finish: Lightly drizzle honey over the stuffed dates just before serving.
Notes
- Tips
- If your dates are a bit dry, soften them in warm water for 10 minutes, drain, and pat dry before stuffing.
- For a prettier presentation, pipe the ricotta using a small piping bag or a zip-top bag with the corner snipped.
- Try adding a tiny pinch of flaky sea salt or a strip of lemon zest on top for a bright contrast.
- Serve at room temperature on a platter — they’re addictive, elegant, and impossible to stop at one.