Description
A delightful blend of Medjool dates filled with creamy ricotta, honey, and crunchy pistachios, finished with a sprinkle of sea salt.
Ingredients
Scale
- 12 Medjool dates
- 1/2 cup whole milk ricotta cheese
- 2 tablespoons honey
- 3 tablespoons chopped pistachios
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1 teaspoon orange zest
- 1 pinch flaky sea salt
Instructions
- Begin by slicing each Medjool date lengthwise on one side.
- Gently pull apart to create a pocket, and carefully remove the pit.
- In a small bowl, combine the ricotta cheese, vanilla extract, ground cinnamon, and orange zest.
- Mix until the texture is smooth and creamy without lumps.
- Spoon or pipe the ricotta mixture generously into each date pocket.
- Sprinkle the chopped pistachios over the ricotta filling.
- Drizzle honey over each stuffed date.
- Finish with a light pinch of flaky sea salt atop each date.
- Serve immediately or chill for 15-20 minutes.
Notes
You can prepare the stuffing a day in advance and keep the dates fresh until ready to serve. Consider toasting the filled dates for a warm treat.
Nutrition
- Serving Size: 1 stuffed date
- Calories: 120
- Sugar: 12g
- Sodium: 10mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 10mg