Ingredients
Scale
- 20 Medjool dates, pitted
- ½ cup ricotta cheese
- ¼ cup honey
- ½ cup shelled pistachios, chopped
- Optional: a pinch of sea salt or cinnamon for extra flavor
- Fresh mint leaves for garnish (optional)
Instructions
- Start by carefully pitting the Medjool dates if they are not pre-pitted. Make a small slit on the side of each date to create space for the filling.
- In a bowl, mix the ricotta cheese and honey until well combined. For added flavor, consider adding a pinch of sea salt or cinnamon.
- Using a small spoon or piping bag, fill each date with the ricotta mixture until full but not overflowing. Gently press the stuffed date to settle the filling evenly.
- Top each stuffed date with chopped pistachios for a crunchy contrast. This step enhances the visual appeal and adds texture to your ricotta date snacks.
- Finish by drizzling additional honey over the stuffed dates and garnishing with fresh mint leaves if desired. Serve immediately or chill for 30 minutes for a cooler treat.
Notes
- Store in an airtight container in the refrigerator for up to 3 days.
- Place parchment paper between layers to avoid sticking.
- Best served chilled or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert, Snack
- Method: No-Bake
- Cuisine: Mediterranean, Healthy
- Diet: Vegetarian, Gluten-Free
Nutrition
- Serving Size: 1 stuffed date
- Calories: 70 Kcal
- Sugar: 5g
- Sodium: 10mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg