Description
A delicious recipe for Medjool dates stuffed with a sweet ricotta filling and topped with pistachios.
Ingredients
Scale
- 12 Medjool dates, pitted
- 1/2 cup ricotta cheese
- 1/4 cup chopped pistachios
- 2 tbsp honey (plus extra for drizzling)
- 1/2 tsp vanilla extract
- Pinch of cinnamon (optional)
Instructions
- Prepare the Dates: Slice each Medjool date lengthwise, being careful not to cut all the way through. Remove the pits and gently open them up for stuffing.
- Make the Ricotta Filling: In a small bowl, mix the ricotta cheese, honey, vanilla extract, and a pinch of cinnamon until smooth and creamy.
- Stuff the Dates: Using a spoon or piping bag, fill each date with the ricotta mixture.
- Garnish: Sprinkle chopped pistachios over the top of the stuffed dates. Drizzle with extra honey for added sweetness.
Notes
- For a vegan version, substitute ricotta cheese with a plant-based alternative.
- Chilled stuffed dates can be served for a refreshing dessert.
Nutrition
- Serving Size: 1 stuffed date
- Calories: 100
- Sugar: 10g
- Sodium: 5mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg