Honey Pistachio Ricotta Dates (Print-Friendly Version)
Soft Medjool dates filled with a honey-ricotta blend and topped with crunchy pistachios for a sweet, creamy bite.
# Ingredients Required:
→ Fruits
01 -
12 Medjool dates, pitted
→ Dairy
02 -
120 grams ricotta cheese
→ Sweeteners
03 -
30 milliliters honey (plus extra for drizzling)
→ Nuts
04 -
30 grams chopped pistachios
→ Flavorings
05 -
2.5 milliliters vanilla extract
06 -
Pinch of cinnamon (optional)
# Detailed Directions:
01 -
Slice each Medjool date lengthwise without cutting entirely through. Remove pits if present, then open to form a pocket for filling.
02 -
In a bowl, blend ricotta cheese, honey, vanilla extract, and cinnamon until smooth and creamy.
03 -
Using a small spoon or piping bag, fill each date with approximately 5 to 7.5 milliliters of the ricotta mixture, avoiding overfilling.
04 -
Sprinkle chopped pistachios over the filled dates and drizzle extra honey just before serving.
# Helpful Advice:
01 -
For enhanced richness, opt for full-fat ricotta cheese. Lightly toast pistachios for added flavor. Store leftovers refrigerated in an airtight container.