Ingredients
Scale
- 12 Medjool dates, pitted
- 1 cup ricotta cheese (preferably whole milk)
- 1/2 cup chopped pistachios
- 2 tablespoons honey
- Optional: a pinch of cinnamon or cardamom for extra flavor
- Fresh mint leaves for garnish
Instructions
- In a mixing bowl, combine ricotta cheese with honey and a pinch of cinnamon or cardamom if desired. Stir until smooth and creamy.
- Carefully open each pitted date lengthwise using a small knife or fingers. Fill the cavity with a generous spoonful of ricotta mixture.
- Press each filled date into chopped pistachios, ensuring they are well-coated for added crunch and flavor.
- Place the stuffed dates on a serving plate and chill in the refrigerator for at least 30 minutes. Garnish with fresh mint leaves before serving.
Notes
- For an extra flavor boost, sprinkle cocoa powder or vanilla extract into the ricotta mixture.
- Store leftovers in an airtight container in the refrigerator for up to 2 days, or freeze for up to 1 month. Thaw slightly before serving.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 stuffed date
- Calories: 110 kcal Kcal
- Sugar: 9g
- Sodium: 15mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1.2g
- Protein: 3g
- Cholesterol: 8mg