• Prep: 20 minutes

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    Cook: 0 minutes

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    Difficult: Easy

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    Serves: 10–12 stuffed dates

Ingredients

Filling

  • 100 g Plant based alternative to Ricotta
  • 1 ½ tbsp 100% pistachio paste
  • 1 tbsp maple syrup
  • ½ tsp vanilla extract
  • Pinch of salt

Assembly

  • 10–12 Medjool dates, pitted
  • 100 g dark chocolate
  • Crushed pistachios, for topping

Preparation

  1. Prep the dates
    Slice each date lengthwise on one side and remove the pit. Set aside.
  2. Make the pistachio–ricotta cream
    In a small bowl, whisk together the ricotta alternative, pistachio paste, maple syrup, vanilla, and salt until smooth and creamy.
    Taste and adjust: add more pistachio paste for richness or maple syrup for extra sweetness.
  3. Fill the dates
    Spoon or pipe the cream into each date. Divide the remaining Plant based alternative to Ricotta (if using the split method) and press the dates gently to close around the filling.
  4. Melt the chocolate
    Melt the dark chocolate in a heatproof bowl over a bain-marie, or microwave in 30-second intervals until glossy and smooth.
  5. Dip & decorate
    Dip each stuffed date halfway (or fully) into the melted chocolate. Place on a parchment-lined tray and sprinkle with crushed pistachios.
  6. Chill
    Refrigerate for 15–20 minutes, or until the chocolate sets.

Storage

Store in the fridge for up to 5 days, or freeze for up to 2 months. The texture stays creamy and the chocolate remains snappy.