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Close-up handheld photo of five Stuffed Dates on a white ceramic plate with a honey drizzle and lavender garnish.

Stuffed Dates with Whipped Ricotta, Honey, and Roasted Pistachios

Elegant Medjool Stuffed Dates featuring a bright white whipped ricotta filling, a glistening golden honey drizzle, and a heavy garnish of crushed roasted pistachios and dried lavender buds for a perfect Mediterranean snack.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 5 dates
Course: Appetizer, Dessert
Cuisine: Mediterranean
Calories: 115
Ingredients Equipment Method Notes

Ingredients
  

Recipe Ingredients
  • 5 large Medjool Dates pitted and sliced lengthwise
  • 1/2 cup (125g) Whole Milk Ricotta Cheese chilled
  • 1 tsp (5ml) Heavy Cream optional, for extra fluffiness
  • 1 pinch Sea Salt fine grain
  • 2 tbsp (30ml) Golden Honey translucent and thick
  • 1/4 cup (35g) Roasted Pistachios crushed, vibrant green
  • 1/4 tsp (0.5g) Dried Lavender Buds culinary grade

Equipment

  • 1 Paring Knife For clean lengthwise slicing.
  • 1 Hand Whisk To aerate the ricotta until bright white.
  • 1 Small skillet For toasting pistachios.

Method
 

Preparation
  1. Slice each Medjool date lengthwise and remove the pit, creating a clean cavity for the filling.
  2. In a small bowl, whisk the ricotta, heavy cream, and salt until the mixture is bright white and smooth with no visible grains.
Assembly
  1. Pipe or dollop a generous mound of the whipped ricotta into each date cavity.
  2. Drizzle with honey, then top with a heavy layer of crushed pistachios and a tiny pinch of lavender.

Notes

Ensure ricotta is full-fat for the best texture.
Toast pistachios briefly to enhance their vibrant green color.