To prepare the dates, use a sharp knife to slit lengthwise down the center and remove the pit.
Gently press a walnut half in the center of each date. Repeat with the rest of the dates.
Cover the walnut with a heaping teaspoon of fresh ricotta cheese. Repeat with the rest of the dates.
Top the ricotta with finely chopped walnuts. To do so, press the ricotta-stuffed dates, one at a time, into the finely chopped walnuts and gently roll so that the ricotta cheese is completely coated with the nuts.
Garnish with grated orange zest and enjoy!
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Notes
Use fresh, soft dates for this recipe. Avoid dry or hard dates, as they may be difficult to stuff.
The large Medjool dates are great to use in this simple recipe because they're fleshier; not only can you fit the walnut half inside, but there's also room for ricotta cheese.
Make sure to finely chop the walnuts before topping the stuffed dates. This will ensure that each piece is evenly coated with the nutty flavor.
Stuffed dates are best enjoyed at room temperature.
Toasting the walnuts before stuffing the dates adds a nice crunch and extra flavor.
This recipe can easily be doubled or tripled based on your needed amount.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.