Ingredients
Scale
- 15 Medjool dates, pitted
- 1 cup ricotta cheese
- 2 tablespoons honey
- 1/2 cup pistachios, chopped
- Optional: a pinch of cinnamon or vanilla extract for extra flavor
Instructions
- Begin by carefully slicing each date lengthwise to create a pocket for the filling.
- In a bowl, combine the ricotta cheese with honey and a dash of vanilla extract or cinnamon if desired.
- Use a small spoon or piping bag to fill each date with the ricotta mixture.
- Sprinkle the chopped pistachios over the stuffed dates for a crunchy texture.
- Place the finished dates on a platter and refrigerate for at least 30 minutes before serving.
Notes
- Choose Medjool dates for their natural sweetness and soft texture.
- For a richer flavor, add cardamom or cinnamon to the ricotta mixture.
- Ensure dates are pitted properly to avoid difficulty in stuffing.
- Use fresh pistachios for better crunch and flavor.
- Refrigerate stuffed dates to keep the filling firm and flavors combined.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Snack
- Method: No-Cook
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 stuffed date
- Calories: 80 Kcal
- Sugar: 9g
- Sodium: 5mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg