Stuffed Dates with Ricotta

This intensely satisfying treat, infused with traditional Middle Eastern flavors, relies on dates for its sweetness — remember to use pit-in dates; they contain more moisture than their pitted counterparts.

Nutritional Bonus: A staple food in the Middle East and often called upon in Italian and Greek cuisines, dates are small, surprising powerhouses of vitamins and minerals. Ounce for ounce, they have more potassium than a banana.

Prep Time
10 min
10 min


  • 1/4 cup part-skim ricotta cheese
  • 1 tsp raw honey
  • 1/4 tsp ground cardamom, plus additional for garnish
  • 2 tbsp ground raw unsalted pistachios (TIP: Whirl whole nuts in a clean coffee grinder)
  • 12 medium deglet nour dates
  • 12 raw unsalted shelled pistachios or blanched almonds for garnish, optional


  1. In a small bowl, stir ricotta and honey until well combined. Stir in cardamom and ground pistachios.
  2. With a sharp knife, cut a lengthwise slit on 1 side of each date. Remove pits. Using a small spoon, stuff each date with 1 tsp ricotta mixture. Press 1 pistachio on top of each date. Arrange on a serving platter and, if desired, garnish with additional cardamom. Serve at room temperature.

Nutrition Information

  • Serving Size 3 dates
  • Calories 137
  • Carbohydrate Content 23 g
  • Cholesterol Content 5 mg
  • Fat Content 5 g
  • Fiber Content 3 g
  • Protein Content 4 g
  • Saturated Fat Content 1 g
  • Sodium Content 21 mg
  • Sugar Content 18 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g