White Honey Pistachio Ricotta Stuffed Dates – Elegant & Sweet Bite 🍯✨
Indulge in these White Honey Pistachio Ricotta Stuffed Dates—a perfect blend of creamy, nutty, and naturally sweet flavors! Ideal for appetizers, party platters, or a sophisticated snack, these stuffed dates are easy to make yet look gourmet. Creamy ricotta, crunchy pistachios, and a drizzle of honey make each bite irresistible. A simple, elegant treat everyone will love!
Equipment
- Small knife (for pitting dates)
- Spoon or piping bag (for filling)
- Mixing bowl
- Baking sheet or serving platter
- Optional: zester or small bowls for toppings
Ingredients
- 12–16 Medjool dates, pitted
- ¾ cup ricotta cheese (or mascarpone, cream cheese, or plant-based alternative)
- 2–3 tbsp honey (plus extra for drizzle)
- ¼ cup chopped pistachios
- Optional flavorings: ½ tsp vanilla extract, ½ tsp orange or lemon zest, pinch of cinnamon
- Optional garnishes: edible flowers, dark chocolate drizzle, sea salt flakes
Instructions
- Prep dates: Make a lengthwise slit in each date and remove the pit carefully.
- Prepare ricotta filling: Mix ricotta with honey and optional flavorings until smooth; chill slightly if needed.
- ill dates: Spoon or pipe ricotta mixture evenly into each date cavity.
- Add toppings: Drizzle honey over each filled date and sprinkle with chopped pistachios. Add optional garnishes.
- Optional baking: Bake at 350°F (175°C) for 5–7 minutes for warm, slightly melty filling, or serve raw.
- Plate & serve: Arrange on a platter or store in an airtight container until ready to serve.
Notes
- Storage: Refrigerate in airtight container 2–3 days; store nuts separately if possible.
- Freezing: Dates can be frozen unfilled; fill and garnish after thawing.
- Pro tip: Slightly warm dates before filling to enhance natural sweetness.
- Customizations: Swap nuts, try different cheeses, or add spices such as cardamom or cinnamon.
- Serving suggestions: Ideal for grazing boards, dessert tables, or alongside tea and coffee.