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–+ servings
Three sweet and savory stuffed dates, which are topped with pistachio nuts, rest on a white, round appetizer plate.
4.78 from 9 votes

Stuffed Dates with Vegan Ricotta Cheese

Author - Gena Hamshaw
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Prep Time: 30 minutes
Total Time: 30 minutes
Yields: 16 stuffed dates

Ingredients

For the herb-infused syrup:

  • 1/2 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) 10-minute vegan ricotta cheese (about half of a batch; the rest can be used in recipes, as a topping for toast, or frozen until needed)
  • 1/2 cup roasted pistachios, shells removed, salted or unsalted (60g; substitute walnuts, almonds, or another nut of choice)

Instructions

  • Bring the agave syrup and the herbs to a simmer over low heat in a small, non-reactive saucepan (I like to use nonstick). Simmer, covered, over very low heat for 10 minutes. Remove the saucepan from heat and allow it to stand for 20 minutes. Strain the agave syrup through a small sieve into a mason jar or another small, heat proof container for storage. Store the syrup in the fridge for up to 1 week. 
  • Slice all of the Medjool dates lengthwise down the center and remove the pits.
  • By hand or in a food processor fitted with the S blade, roughly chop or pulse the pistachios until they're roughly chopped.
  • To prepare the dates, stuff the center of each date with 2-3 teaspoons of vegan ricotta cheese. Sprinkle the dates with the chopped nuts. Finally, drizzle all of the dates with the herb-infused syrup, about 1-2 teaspoons over each date. Serve or store.

Notes

Store stuffed dates in the fridge for up to 3 days. Reserve drizzling the syrup until right before serving.