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A white plate filled with a glossy Honey Pistachio Ricotta Stuffed Dates Recipe decorated with crushed green nuts.

Honey Pistachio Ricotta Stuffed Dates

A fast and easy 10-minute no-bake treat. Plump, sweet Medjool dates are stuffed with fluffy, whipped honey ricotta cheese, then covered in crunchy crushed pistachios, a golden honey drizzle, and a pinch of flaky sea salt. Perfect as a healthy dessert or an elegant party appetizer.
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Prep Time 10 minutes
Servings: 12
Course: Dessert, Snack
Cuisine: Italian, Middle Eastern
Calories: 110
Ingredients Method Notes

Ingredients
  

  • 12 large Medjool dates pitted
  • ½ cup whole milk ricotta cheese thicker version works best
  • 2 tbsp honey split (1 tbsp for the filling, 1 tbsp for drizzling over the top)
  • ⅓ cup pistachios half finely ground into powder, half finely chopped
  • 1 tsp finely chopped fresh mint optional, for green flecks in filling
  • 1 pinch ground cinnamon or cardamom optional, for extra warmth
  • 1 pinch flaky sea salt

Method
 

  1. Prep the Dates: Use a small, sharp knife to slice each Medjool date lengthwise down one side. Be careful not to cut completely through the date. Gently remove the pit and press the sides open with your thumbs to create an empty pocket.
  2. Whip the Ricotta Filling: In a small mixing bowl, vigorously stir together the ricotta cheese, 1 tablespoon of honey, optional fresh mint, and an optional pinch of cinnamon or cardamom. Whisk until the mixture becomes completely smooth, light, and spreadable.
  3. Stuff the Dates: Spoon the whipped ricotta mixture into the center of each date pocket. Alternatively, transfer the filling into a plastic ziplock bag, snip off the corner tip, and pipe the mixture into the cavities. Let the filling mound slightly above the edges of the opening.
  4. Garnish & Serve: Mix your fine pistachio powder and chopped pistachios in a small bowl. Roll the exposed ricotta surface of each date directly into the bowl of pistachios, pressing gently so the nuts adhere firmly to the cheese. Arrange the finished dates on a clean platter. Drizzle the remaining 1 tablespoon of honey beautifully over the top right before serving, and finish with a tiny sprinkle of flaky sea salt.

Notes

  • Choose Soft Dates: Always buy plump, soft Medjool dates. Hard or dry dates are difficult to stuff and tough to chew.
  • Drain the Cheese: If your ricotta cheese looks wet or has water floating in the container, strain it through a fine mesh strainer or press it with a paper towel before mixing. This keeps the filling thick and fluffy.
  • The Final Touch: Wait to add the final honey drizzle and flaky sea salt until right before you serve the dates to your guests. This keeps the salt crunchy and prevents the honey from sliding off.