I love making these Honey Pistachio Ricotta Stuffed Dates because they’re a delightful combination of sweet, savory, and creamy, all wrapped up in a bite-sized treat. The creamy ricotta cheese filling, with a touch of honey and crunchy pistachios, pairs perfectly with the natural sweetness of the dates. They’re perfect as a snack, appetizer, or even a dessert for gatherings, and they come together in just a few simple steps!
Why I’ll Love This Recipe
What I adore about this recipe is how the rich, creamy ricotta pairs beautifully with the sweet, chewy dates, and the pistachios add a nice, satisfying crunch. The drizzle of honey on top gives it a lovely sweetness that’s balanced by the savory flavors of the pistachios. It’s an elegant, easy-to-make treat that always impresses!
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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12 large Medjool dates (pitted)
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1/2 cup ricotta cheese (full-fat for creamier texture)
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2 tablespoons honey (plus extra for drizzling)
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1/4 teaspoon ground cinnamon (optional)
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1/4 teaspoon vanilla extract
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1/4 cup shelled pistachios, chopped
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A pinch of sea salt (optional)
Directions
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Prepare the dates:
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Slice each date lengthwise and remove the pit. Gently open the date to create a pocket for the filling.
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Make the ricotta filling:
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In a small bowl, combine the ricotta cheese, honey, cinnamon (if using), and vanilla extract. Stir well until smooth and creamy.
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Stuff the dates:
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Spoon or pipe a generous amount of the ricotta mixture into the cavity of each date. You can use a small spoon or a piping bag if you have one for a cleaner presentation.
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Top with pistachios:
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Sprinkle the chopped pistachios over the ricotta-filled dates, pressing lightly to help them stick. If you’d like, sprinkle a tiny pinch of sea salt on top for a sweet and salty contrast.
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Drizzle with honey:
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Drizzle a little extra honey over the stuffed dates to enhance the sweetness and give them a lovely glossy finish.
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Serve:
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Arrange the stuffed dates on a serving platter and serve immediately, or refrigerate them for up to an hour to chill before serving.
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Servings and Timing
This recipe makes about 12 stuffed dates. Prep time is about 10 minutes.
Variations
I like to change it up by:
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Adding a few dark chocolate shavings or a small piece of dark chocolate inside the dates for an extra touch of decadence.
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Swapping the pistachios with other nuts like almonds, walnuts, or pecans.
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Using mascarpone cheese instead of ricotta for a richer, creamier filling.
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Sprinkling some orange zest or lemon zest on top for a fresh citrus flavor.
Storage / Reheating
Store leftover stuffed dates in an airtight container in the refrigerator for up to 2-3 days. These dates are best served chilled or at room temperature, but don’t need to be reheated.
FAQs
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Can I use any other type of date?
Medjool dates are the best for this recipe because of their natural sweetness and soft texture. However, you can use other varieties if needed—just ensure they are soft and large enough to stuff. -
Can I make these ahead of time?
Yes, you can prepare them up to a day in advance. Just store them in the fridge, covered, until ready to serve. -
Are these gluten-free?
Yes! This recipe is naturally gluten-free, making it a great option for gluten-sensitive guests. -
Can I use a different filling instead of ricotta?
Yes! You can substitute the ricotta with cream cheese, goat cheese, or even mascarpone for a richer flavor.
Conclusion
These Honey Pistachio Ricotta Stuffed Dates are a delicious, elegant treat that combines the rich, creamy texture of ricotta with the natural sweetness of dates and the crunch of pistachios. They’re simple to prepare and make a fantastic snack, appetizer, or dessert. Whether you’re serving them for a special occasion or as a quick treat, they’re sure to be a hit!
PrintHoney Pistachio Ricotta Stuffed Dates
Honey Pistachio Ricotta Stuffed Dates are a delightful combination of sweet, savory, and creamy flavors. The rich ricotta filling, with honey and pistachios, pairs perfectly with the natural sweetness of the dates.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 12 stuffed dates
- Category: Snack
- Method: No-Bake
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
12 large Medjool dates (pitted)
1/2 cup ricotta cheese (full-fat for creamier texture)
2 tablespoons honey (plus extra for drizzling)
1/4 teaspoon ground cinnamon (optional)
1/4 teaspoon vanilla extract
1/4 cup shelled pistachios, chopped
A pinch of sea salt (optional)
Instructions
- Prepare the dates: Slice each date lengthwise and remove the pit. Gently open the date to create a pocket for the filling.
- Make the ricotta filling: In a small bowl, combine ricotta cheese, honey, cinnamon (if using), and vanilla extract. Stir well until smooth and creamy.
- Stuff the dates: Spoon or pipe a generous amount of the ricotta mixture into each date’s cavity. Use a small spoon or piping bag for a cleaner presentation.
- Top with pistachios: Sprinkle chopped pistachios over the filled dates, pressing lightly to help them stick. Optionally, sprinkle a pinch of sea salt for a sweet and salty contrast.
- Drizzle with honey: Drizzle extra honey over the stuffed dates for a glossy finish and added sweetness.
- Serve: Arrange the stuffed dates on a serving platter. Serve immediately or refrigerate them for up to an hour to chill before serving.
Notes
Try adding a small piece of dark chocolate inside the dates for a decadent twist.
Substitute pistachios with almonds, walnuts, or pecans for a different flavor.
Use mascarpone cheese for a richer, creamier filling.
Sprinkle orange or lemon zest for a fresh citrus flavor.
Nutrition
- Serving Size: 1 stuffed date
- Calories: 120
- Sugar: 12g
- Sodium: 10mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
