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Honey Pistachio Ricotta Stuffed Dates

Soft Medjool dates filled with creamy ricotta, topped with crunchy pistachios, and drizzled with sweet honey for an easy and elegant no-bake dessert.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 16 pieces
Course: Dessert, Snack
Cuisine: Mediterranean, Middle Eastern Inspired
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

Dates
  • 16 Medjool dates pitted
Ricotta Filling
  • 1 cup ricotta cheese
  • 1 tsp vanilla extract
  • 2 tbsp honey
  • 1 tsp orange zest optional
Toppings
  • 0.5 cup pistachios finely chopped
  • 2 tbsp honey for drizzling
  • 1 pinch flaky sea salt

Equipment

  • Mixing bowl
  • Spoon or piping bag
  • Knife
  • Serving platter

Method
 

  1. Slice the Medjool dates lengthwise and remove the pits.
  2. In a bowl, mix ricotta cheese, vanilla extract, honey, and optional orange zest until smooth.
  3. Fill each date with about 1–2 teaspoons of the ricotta mixture.
  4. Sprinkle chopped pistachios on top of the ricotta filling.
  5. Drizzle additional honey over the stuffed dates.
  6. Finish with a small pinch of flaky sea salt and serve.

Notes

You can drizzle melted dark chocolate over the stuffed dates for a richer dessert variation.