Ingredients
Scale
- 20 Medjool dates, pitted
- 1 cup ricotta cheese
- 1/2 cup unsalted pistachios, chopped
- 2 tablespoons honey or maple syrup (optional for added sweetness)
- 1 teaspoon vanilla extract
- A pinch of sea salt
- Fresh mint leaves for garnish (optional)
Instructions
- Carefully slice each Medjool date lengthwise to create an opening, removing the pits if necessary.
- In a mixing bowl, combine ricotta cheese with honey or maple syrup, vanilla extract, and a pinch of sea salt. Mix until smooth.
- Using a small spoon or piping bag, fill each date with the ricotta mixture.
- Top each stuffed date with chopped pistachios and optional honey drizzle.
- Arrange the dates on a serving platter and garnish with fresh mint leaves.
- Chill for 30 minutes or serve immediately. Enjoy as a sophisticated appetizer or a sweet treat.
Notes
- For added flavor, sprinkle with additional chopped pistachios or powdered sugar before serving.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- For longer storage, freeze the stuffed dates for up to one month and thaw slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 stuffed date
- Calories: 90 Kcal
- Sugar: 7g
- Sodium: 15mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg
