These Stuffed Dates with Vegan Ricotta Cheese are a delightful balance of sweet, nutty, and herbal flavors, making them an irresistible snack or appetizer.
Rich in plant-based protein from vegan ricotta and loaded with fiber from dates and nuts, they support digestive health and sustained energy.
Quick to prepare and naturally low in saturated fat, this recipe is perfect for everyday snacking, entertaining, or meal prep.
30-Minute Stuffed Dates Vegan Cheese
Equipment
- 1 small non-reactive saucepan
- 1 small sieve
- 1 mason jar or small heatproof container
- 1 food processor (optional)
- 1 Knife
Ingredients
For the Herb-Infused Syrup:
- ½ cup agave syrup
- 4 sprigs fresh thyme
- 4 sprigs fresh rosemary
- 4 fresh sage leaves
For the Stuffed Dates:
- 16 Medjool dates
- 1 cup heaping vegan ricotta cheese (10-minute variety; about half a batch)
- ½ cup roasted pistachios shells removed, salted or unsalted (can substitute with walnuts or almonds)
Instructions
- Prepare the Herb-Infused Syrup: In a small, non-reactive saucepan, combine 1/2 cup of agave syrup with fresh thyme, rosemary sprigs, and sage leaves. Place the saucepan over the lowest heat setting and bring the mixture to a gentle simmer. Cover the pan and let the herbs steep for 10 minutes, allowing their aromatic oils to infuse into the syrup. After simmering, remove the pan from heat and let it sit for an additional 20 minutes to deepen the herbal flavor.
- Strain and Store the Syrup: Once the syrup has cooled slightly, carefully strain it through a small sieve into a mason jar or any small heatproof container. This removes the herbs, leaving a smooth, fragrant syrup. The syrup can be stored in the refrigerator for up to one week. Reserve it to drizzle over the dates right before serving to preserve its fresh flavor.
- Prepare the Dates: Take 16 Medjool dates and, using a sharp knife, slice each one lengthwise along the center. Remove the pits carefully, creating a small cavity in each date. Be gentle to keep the date intact, as the skin should remain whole enough to hold the filling.
- Chop the Nuts: Place 1/2 cup of roasted pistachios in a food processor or chop by hand. Pulse or chop the nuts until they are roughly broken down into small, uneven pieces. This texture adds a pleasant crunch without overpowering the creamy ricotta. If desired, you can substitute pistachios with walnuts, almonds, or any favorite nut.
- Fill the Dates with Ricotta: Using a spoon, carefully fill the center of each date with 2–3 teaspoons of vegan ricotta cheese. Ensure that the filling reaches all the way down into the cavity so every bite is creamy and satisfying. You can use a piping bag or a small spoon for more precision and neat presentation.
- Add the Nut Topping: Sprinkle the chopped nuts over the ricotta-filled dates. Lightly press the nuts into the ricotta so they stick, creating a delightful contrast of textures: creamy cheese, soft date, and crunchy nuts in every bite.
- Drizzle with Herb Syrup: Just before serving, drizzle each stuffed date with 1–2 teaspoons of the prepared herb-infused syrup. The syrup adds sweetness and a subtle herbal aroma that enhances the natural flavors of the dates and ricotta. Be careful not to oversaturate; a light drizzle is enough to elevate the flavor.
- Serve or Store: Serve the stuffed dates immediately on a small platter as a snack, appetizer, or dessert. If you’re preparing in advance, store the dates in an airtight container in the refrigerator for up to three days. Reserve the syrup for drizzling just before serving to maintain freshness and prevent the dates from becoming overly sticky.
- Optional Presentation Tips: For a more elegant presentation, place the stuffed dates on a small decorative tray, garnish with a few extra whole pistachios, or add a tiny fresh herb leaf on top of each date. This makes them perfect for entertaining, gifting, or holiday spreads.
Notes
- Use fresh Medjool dates for the best texture and natural sweetness; smaller or drier dates may not hold the filling as well.
- Vegan ricotta can be made from cashews, almonds, or store-bought plant-based ricotta. Ensure it’s slightly firm to hold shape inside the dates.
- Chopped nuts can be substituted according to taste or availability—walnuts, almonds, or pecans all work well.
- Herb-infused syrup can be prepared a day in advance and stored in the fridge to save time.
- Always drizzle syrup right before serving to keep the dates from becoming sticky and soggy.
Chef’s Secrets: Enhance Flavor And Texture
The key to elevating this simple snack lies in balancing textures and flavors.
Using fresh, plump Medjool dates ensures a naturally sweet base, while lightly roasted nuts add crunch without overpowering the delicate ricotta.
For the herb syrup, simmer over very low heat to gently extract flavors without burning the agave.
Experiment with herbs—thyme, rosemary, and sage work beautifully, but fresh mint or basil can add a unique twist.
When filling the dates, slightly firm ricotta helps the mixture stay intact and prevents it from spilling out.
For a professional touch, use a piping bag to neatly fill each date for presentation perfection.
Serving Suggestions: Perfect Pairing Ideas
These stuffed dates shine as an elegant appetizer or a healthy snack. Serve them on a decorative platter for parties or brunch gatherings.
They pair beautifully with sparkling water, herbal tea, or light white wine. For a festive touch, sprinkle a pinch of finely chopped pistachios or edible flower petals on top.
They also work well as a grab-and-go breakfast or post-workout snack, providing protein from the ricotta and fiber from the dates.
For a richer dessert option, serve alongside a small scoop of coconut or plant-based vanilla ice cream.
Storage Tips: Keep Fresh And Flavorful
Store the stuffed dates in an airtight container in the refrigerator for up to 3 days.
Always reserve the syrup for drizzling just before serving to maintain freshness and prevent the dates from becoming sticky.
For longer storage, you can prepare the dates without syrup and freeze them for up to 1 month.
To enjoy, thaw in the refrigerator for a few hours and drizzle with the herb syrup.
Chopped nuts can be toasted slightly before storage to maintain crunch and aroma.
Frequently Asked Questions
1. Can I use other types of dates?
Yes! While Medjool dates are ideal for their size and softness, Deglet Noor or other large dates can work. Smaller or drier dates may require careful slicing and gentle handling to prevent tearing.
2. How do I make vegan ricotta at home?
Vegan ricotta can be made using soaked cashews, almonds, or tofu blended with lemon juice, nutritional yeast, and a pinch of salt. Make sure it has a slightly firm texture to hold its shape inside the dates.
3. Can I prepare this recipe ahead of time?
Absolutely. Prepare the syrup and chop the nuts a day in advance. Stuff the dates and store them in the fridge without syrup for up to 3 days, drizzling syrup just before serving.
4. Can I substitute nuts in this recipe?
Yes. Pistachios are classic, but you can use walnuts, almonds, pecans, or even sunflower seeds. Toasting the nuts lightly enhances their flavor and crunch.
5. Is this recipe suitable for meal prep or snacks?
Yes, these stuffed dates are perfect for meal prep or on-the-go snacks. They are protein-rich, high in fiber, naturally sweetened, and travel well when stored in an airtight container.
