If you’ve ever had a stuffed date, you know they’re tiny flavor bombs. But when you pair them with ricotta and pistachios? Next-level. This version is subtly sweet, beautifully textured, and makes the most charming green-tinted treat for your St. Paddy’s spread—especially if you’re looking for something that’s festive without turning everything neon green.
I started making these for spring brunches and little dessert platters, and they’ve quickly become a go-to. They look elegant, come together in minutes, and feel just a little indulgent while still being naturally sweet.
Why You’ll Love This Recipe
- 5 ingredients, no baking – Sweet, simple, and done in 15 minutes.
- Naturally festive – Pistachios give you that gorgeous pop of green.
- Creamy + crunchy + chewy – The texture combo is chef’s kiss.
- Make-ahead friendly – Chill and serve when you’re ready.
- Naturally gluten-free and refined sugar-free – A wholesome little dessert bite!
Prep Time and Servings
Total Time: 15 minutes
Servings: 12 stuffed dates
Calories per date: ~110
Protein: 2g | Carbs: 15g | Fat: 5g
Ingredients
- 12 Medjool dates, pitted
- ½ cup ricotta cheese, whole milk for creaminess
- ¼ cup shelled pistachios, finely chopped or crushed
- 1 tablespoon honey, plus more for drizzling
- ¼ teaspoon ground cinnamon (optional, but adds a cozy note)
Optional Add-ins & Variations
- Add a splash of orange blossom water or lemon zest to the ricotta for a citrusy note
- Swap ricotta with mascarpone for extra richness
- Mix in a dash of vanilla extract for a classic dessert flavor
- Dip half the date in melted dark chocolate for a luxe touch
- Make them savory-sweet: add a crumble of soft goat cheese or top with sea salt flakes
Step-by-Step Instructions
1. Prep the filling
In a small bowl, stir together the ricotta, honey, and cinnamon (if using) until smooth and creamy. Taste and adjust the sweetness if desired.
2. Crush the pistachios
Place shelled pistachios in a zip-top bag and crush them with a rolling pin, or pulse a few times in a food processor. You want small bits—fine enough to coat, but with some texture.
3. Stuff the dates
Slice each Medjool date open lengthwise (if they aren’t already pitted) and remove the pit. Using a spoon or piping bag, fill each date with about a teaspoon of the ricotta mixture.
4. Roll or sprinkle with pistachios
Once stuffed, dip the ricotta side of each date into the crushed pistachios, or sprinkle them generously on top.
5. Drizzle with honey
Arrange on a serving platter and drizzle lightly with additional honey just before serving. Add a tiny mint leaf or edible flower if you’re feeling extra festive!
How to Serve
These beauties are perfect as:
- A St. Patrick’s Day appetizer or dessert bite
- Part of a spring brunch board with fruit and pastries
- A sweet-savory pairing with a cheese board
- A naturally sweet after-dinner treat with tea or espresso
- Wrapped in parchment as a lovely little edible gift
Pro Tips for Perfect Stuffed Dates
- Use fresh Medjool dates – They’re soft, large, and ideal for stuffing.
- Room temp ricotta = easier filling – It spreads more smoothly when not cold.
- Chill before serving – If you want a firmer texture, pop them in the fridge for 10–15 minutes.
- Go light on the honey – The dates are already sweet; a little drizzle goes a long way.
- Make ahead – Assemble up to a day ahead and store covered in the fridge. Add final honey drizzle before serving.
Storage Tips
To Store:
Place in an airtight container and refrigerate for up to 2 days.
To Freeze:
Not recommended—the ricotta texture changes after thawing.
FAQ
Can I make these dairy-free?
Yes! Swap the ricotta with whipped coconut cream or a dairy-free ricotta alternative.
Do I need to toast the pistachios?
Optional—but toasting brings out their nutty flavor even more.
Can I use dried dates?
Look for soft Medjool dates. Other types may be too small or dry for stuffing.
Can I skip the honey?
Totally. The dates are naturally sweet on their own, but a drizzle adds a nice finish.
Conclusion
These Honey Pistachio Ricotta Stuffed Dates are little bites of pure joy—naturally sweet, creamy, and just fancy enough to impress your St. Patrick’s Day crew (or your solo snack moment). They come together in minutes, look stunning on a platter, and hit that sweet-salty-savory spot like nothing else.
Try them once and they might just become your new signature spring treat.
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St. Patrick’s Day Treat:Honey Pistachio Ricotta Stuffed Dates
- Total Time: 15 min
Description
These Honey Pistachio Ricotta Stuffed Dates are sweet, creamy, and naturally festive—perfect for celebrating St. Patrick’s Day. With smooth ricotta, crunchy pistachios, and a drizzle of golden honey, each bite is a blend of luscious texture and delicate flavor.
Ingredients
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12 Medjool dates, pitted
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½ cup ricotta cheese
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¼ tsp vanilla extract (optional)
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¼ cup shelled pistachios, finely chopped
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1–2 tbsp honey, for drizzling
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Optional: sea salt flakes or orange zest for garnish
Instructions
1️⃣ Prepare the dates: Carefully slice each date lengthwise without cutting all the way through. Remove pits if not already pitted.
2️⃣ Mix the ricotta: In a small bowl, stir ricotta with vanilla (if using) until smooth.
3️⃣ Stuff the dates: Spoon or pipe about 1 teaspoon of ricotta into each date.
4️⃣ Add toppings: Sprinkle chopped pistachios over the ricotta filling.
5️⃣ Drizzle with honey: Finish with a generous drizzle of honey and optional garnish like sea salt or zest.
6️⃣ Serve: Arrange on a festive platter and serve immediately or refrigerate until ready.
Notes
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Use whipped ricotta for an even creamier texture.
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Can be made a few hours ahead—just drizzle honey before serving.
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Perfect as a naturally sweet appetizer or dessert bite.
- Prep Time: 15 min