Name: Vegan Stuffed Dates With Ricotta and Hot “Honey”
Prep time: 15 min
Total time: 15 min
Ingredients: 1/2 tsp. fresh rosemary (minced); 20 medjool dates (pitted); 3 Tbsp. pistachios (chopped); 1 cup agave; 1 Tbsp. chili flakes; Cayenne powder (to taste); 14 oz. firm tofu (drained); 1 Tbsp. nutritional yeast; 3 Tbsp. lemon juice; 1 Tbsp. olive oil; Hot water (as needed to blend); Salt (to taste)

These vegan stuffed dates are the perfect blend of creamy, sweet, spicy and crunchy — an easy, elegant appetizer that feels gourmet without the effort. Soft Medjool dates are filled with a silky tofu ricotta, infused with fresh rosemary, then finished with a crave-worthy drizzle of homemade hot “honey” and a sprinkle of pistachios. They’re plant-based, protein-packed and guaranteed to disappear fast.

Vegan Stuffed Medjool Dates With Rosemary Tofu Ricotta, Hot Agave “Honey,” and Chopped Pistachios Arranged on a Wooden Serving Board With Fresh Rosemary and Pistachios

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Vegan Stuffed Dates With Ricotta and Hot “Honey”

Prep Time 15 minutes

Total Time 15 minutes

Servings 9

Calories 315 kcal

Ingredients

1/2 tsp. fresh rosemary minced
20 medjool dates pitted
3 Tbsp. pistachios chopped

Hot “honey”

1 cup agave
1 Tbsp. chili flakes
Cayenne powder to taste

Tofu ricotta

14 oz. firm tofu drained
1 Tbsp. nutritional yeast
3 Tbsp. lemon juice
1 Tbsp. olive oil
Hot water as needed to blend
Salt to taste

Instructions

To make hot “honey”, in small microwave safe bowl, add agave, chili flakes and 1/4 teaspoon of cayenne, or less depending on how spicy you want it.
Microwave for 20-30 seconds, stir to combine and let it infuse for 5-10 minutes. Strain chili flakes from mixture into airtight container tight jar or bottle.
To make tofu ricotta, combine tofu with nutritional yeast, olive oil and lemon juice in blender or food processor. Slowly add hot water as needed until thick and smooth consistency is reached, about 2-4 minutes of blending and scraping down sides.
To make stuffed dates, slice vertically and remove the pit from each. Finely mince fresh rosemary and fold it into cup of tofu ricotta. Stuff dates with about 1 teaspoon or so of ricotta filling. Be sure they are well stuffed. Top with drizzle of hot “honey” and sprinkle of chopped pistachios.