1/4 cup roasted shelled pistachios, finely chopped
2 tablespoons honey
1/2 teaspoon ground cinnamon
1/2 teaspoon fresh lemon zest
1 pinch sea salt
1/2 teaspoon alcohol-free vanilla (optional)
Instructions
Start by taking your Medjool dates and making a vertical slit down the center of each one with a small paring knife. Be careful not to cut all the way through to the other side. Gently pry the date open and remove the pit from the center, then discard it. Place the prepared dates on your serving platter or a clean cutting board, making sure they are open and ready to be filled.
In a small mixing bowl, combine the ricotta cheese, ground cinnamon, lemon zest, and alcohol-free vanilla. Use a spoon or a small whisk to stir the mixture until it is smooth and the spices are evenly distributed. If your ricotta is particularly watery, you can strain it through a fine-mesh sieve for 10 minutes beforehand to ensure the filling stays firm and holds its shape inside the dates.
Using a small spoon or a piping bag, carefully fill the cavity of each date with about one tablespoon of the ricotta mixture. Do not be afraid to let the filling mound up slightly over the top for a more professional and generous appearance. If you are using a piping bag, a star tip can add a beautiful decorative touch to the cheese filling.
Once all the dates are stuffed, sprinkle the chopped pistachios over the ricotta filling, pressing them down very gently so they stick. Finish the dish by drizzling the honey in a thin stream over all the dates and adding a tiny pinch of sea salt to each one. The salt is essential as it enhances the flavors and balances the sweetness of the honey and fruit.
