Honey Pistachio Ricotta Dates (Print View)
Medjool dates filled with ricotta, pistachios, and honey for a naturally sweet and creamy bite.
# What You'll Need:
→ Main Components
01 -
12 Medjool dates, pitted
02 -
120 grams ricotta cheese
03 -
30 grams pistachios, finely chopped
04 -
30 millilitres honey, plus extra for drizzling
05 -
2.5 millilitres vanilla extract
06 -
Pinch of ground cinnamon (optional)
# Directions:
01 -
Using a small, sharp knife, slice each Medjool date lengthwise without cutting completely through. Carefully remove the pits and gently open each date for stuffing.
02 -
In a mixing bowl, combine the ricotta cheese, honey, vanilla extract, and a pinch of cinnamon. Stir thoroughly until the mixture is smooth and creamy.
03 -
Fill each prepared date generously with the ricotta mixture, using a spoon or piping bag for precision.
04 -
Sprinkle the chopped pistachios evenly over the stuffed dates. Finish with a light drizzle of extra honey to enhance sweetness before serving.
# Notes:
01 -
For best texture, use fresh Medjool dates and serve immediately after garnishing to retain pistachio crunch.