Stuffed Dates
Medjool dates stuffed with ricotta, walnuts and orange zest, finished with honey, cinnamon and pistachios. Fifteen minutes of prep, no cooking, and enough for six.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Serves
- 6
Ingredients
What you’ll need — tap to tick off as you go
- 120 g
- 40 g
- 2 tbsp
- ¼ tsp
- 20 g
- 1 tsp
Process
Timers built in · swap anything · ask as you cook
If your Medjool dates are not already pitted, make a small slit lengthwise with a paring knife and remove the pit, keeping the date intact. Set aside.
In a small bowl, mix the ricotta cheese, chopped walnuts, 1 tbsp of the honey, ground cinnamon (if using), and orange zest (if using) until well combined. Taste and add more honey if desired.
Spoon or pipe the ricotta mixture into the cavity of each date. You want them generously filled but not overflowing.
Arrange the stuffed dates on a serving platter. Drizzle with the remaining 1 tbsp honey and sprinkle with crushed pistachios.
Serve immediately, or chill for 15 minutes to firm up slightly before serving.
Kitchen notes
Kitchen notes
- The most common mistake is using dry or hard dates. Choose soft, plump Medjool dates; if they feel firm, soak them in warm water for 10 minutes and pat dry before stuffing.
- Drain the ricotta well if it looks watery; otherwise the filling will be runny and leak out of the dates. You can also blend the ricotta briefly for a smoother texture.
- For a cleaner look, pipe the filling using a small piping bag or a zip-top bag with the corner snipped off.
- These are best enjoyed the same day, but you can make them a few hours ahead and keep them refrigerated.
Substitutions
- ricotta cheese→cream cheese or thick Greek yogurt (drained)
- walnuts→pecans or almonds
- honey→maple syrup or agave nectar
- pistachios→toasted sesame seeds or shredded coconut
Storage & reheating
Store stuffed dates in an airtight container in the refrigerator for up to 3 days. For best texture, place them in a single layer to prevent squishing. They can be enjoyed cold or at room temperature; if refrigerated, let them sit at room temperature for 10 minutes before serving. Freezing is not recommended as the ricotta filling may become grainy upon thawing.
FAQ
The questions we get asked most
Can I use a different type of date?
Yes, but Medjool dates are ideal because of their large size and soft, caramel-like texture. If using smaller dates like Deglet Noor, you may need to adjust the amount of filling and use a smaller spoon or piping tip.
How do I prevent the filling from leaking out?
Ensure the ricotta is well drained and the filling is thick. Also, avoid overfilling the dates; fill just to the top. Chilling the stuffed dates for 15-20 minutes before serving helps the filling set.
Can I make these ahead of time?
Yes, you can prepare the filling and stuff the dates up to 24 hours in advance. Keep them covered in the refrigerator. Add the honey drizzle and pistachio garnish just before serving for the best presentation.
Are these stuffed dates vegan?
No, because they contain ricotta cheese and honey. To make them vegan, substitute the ricotta with a plant-based cream cheese or thick coconut yogurt, and use maple syrup or agave instead of honey.
Can I use a different nut instead of walnuts?
Absolutely. Pecans, almonds, or even hazelnuts work well. Just make sure to chop them finely so they blend smoothly into the filling.
How long do stuffed dates last in the fridge?
They keep well for up to 3 days in an airtight container in the refrigerator. After that, the dates may become too soft and the filling may start to separate.
Can I add chocolate to the filling?
Yes, you can mix in 1-2 teaspoons of cocoa powder or finely chopped dark chocolate for a chocolatey twist. Adjust sweetness to taste.
Ask KitchenMind about this recipe
Tell it what’s different tonight — it works within the actual recipe.
