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 Dates With Ricotta and Hot “Honey”
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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
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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.
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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.
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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.
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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.
Notes
Nutrition
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