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Honey Pistachio Ricotta Stuffed Dates

Creamy ricotta-filled Medjool dates topped with honey and pistachios—an elegant, no-bake sweet bite perfect for snacks, parties, or dessert boards.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 12 stuffed dates
Course: Appetizer, Dessert, Snack
Cuisine: Mediterranean, No-Bake
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 12 Medjool dates pitted
  • 0.75 cup ricotta cheese smooth
  • 2 tbsp honey
  • 0.25 cup pistachios crushed
Optional Enhancements
  • 0.5 tsp orange zest optional
  • 0.25 tsp vanilla extract optional
  • 1 pinch sea salt optional, for finishing

Equipment

  • Small bowl
  • Spoon or piping bag
  • Cutting board

Method
 

  1. Slice dates lengthwise without cutting fully through and remove pits.
  2. Mix ricotta with honey, vanilla, or orange zest if using.
  3. Fill each date with the ricotta mixture using a spoon or piping bag.
  4. Top each stuffed date with crushed pistachios.
  5. Drizzle lightly with honey and finish with a pinch of sea salt.
  6. Chill 10 minutes or serve immediately.

Notes

For variation, add cinnamon, cardamom, or drizzle with melted dark chocolate. Perfect for make-ahead entertaining.