Honey Pistachio Stuffed Dates (Recipe for Printing)

Elegant Medjool dates filled with honey-sweetened ricotta and topped with crunchy pistachios for a quick, impressive treat.

# What You’ll Need:

→ Base Ingredients

01 - 12 large Medjool dates, pitted
02 - ½ cup whole milk ricotta cheese
03 - 2 tablespoons honey, plus extra for drizzling
04 - ¼ teaspoon vanilla extract
05 - ¼ cup finely chopped pistachios
06 - Pinch of sea salt

→ Optional Garnishes

07 - Orange zest
08 - Crushed rose petals

# Steps to Prepare:

01 - Slice each date lengthwise and remove the pit. Gently open them without cutting all the way through to create a pocket for filling.
02 - In a small bowl, combine ricotta cheese, honey, vanilla extract, and a pinch of salt. Mix until smooth and creamy.
03 - Using a small spoon or piping bag, fill each date cavity with the ricotta mixture, distributing evenly among all dates.
04 - Sprinkle chopped pistachios over each filled date and drizzle with additional honey to taste.
05 - Serve immediately at room temperature or refrigerate for 10-15 minutes before serving for a refreshing bite.

# Helpful Advice:

01 - For a vegan version, substitute ricotta with vegan cashew cream or whipped coconut yogurt.
02 - These dates can be made up to 24 hours ahead — store in an airtight container in the refrigerator.
03 - Add a touch of cinnamon or orange zest to the filling for extra warmth and flavor.

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