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Handheld smartphone photo of halved Medjool dates stuffed with white whipped ricotta and bright green pistachios. (Ricotta Stuffed Dates)
FL Recipes

Ricotta Stuffed Dates with Honey and Roasted Pistachios

An elegant, no-bake treat featuring chewy Medjool dates filled with airy whipped ricotta, drizzled with golden honey, and topped with crunchy roasted pistachios for the perfect sweet and savory Mediterranean bite.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 12 dates
Course: Appetizer, Dessert
Cuisine: Mediterranean
Calories: 95
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Recipe Ingredients
  • 12 large Medjool dates pitted and halved
  • 1/2 cup whole milk ricotta cheese 125g
  • 1/4 cup roasted pistachios 35g, coarsely crushed
  • 2 tbsp golden honey 30ml
  • 1/8 tsp sea salt 0.75g

Equipment

  • 1 Small Serrated Knife For clean slicing of the dates.
  • 1 Mini Whisk To whip the ricotta until smooth.

Method
 

Prepare the Dates
  1. Using a serrated knife, slice each Medjool date lengthwise to remove the pit, creating a small boat for the filling.
Whip the Filling
  1. Combine ricotta and sea salt in a bowl. Whisk vigorously for 2 minutes until the texture is smooth and airy.
Assemble
  1. Dollop the whipped ricotta into the dates. Drizzle with honey and top with a heavy dusting of crushed pistachios.

Nutrition

Calories: 95kcalProtein: 2gFat: 3gFiber: 2g

Notes

Serve at room temperature for the best texture and flavor.
Garnish with pistachios just before serving to maintain maximum crunch.
Keyword healthy dessert,Medjool Dates,Pistachio Dates,Ricotta Stuffed Dates

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