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Photo of Ricotta and almond stuffed dates by WW

Ricotta and almond stuffed dates

Total Time
10 min
5 min
5 min
Dipped in chocolate, these simple stuffed dates are an ideal after-dinner treat with coffee.


Flaked almonds

2 tbs

Fresh dates

8 individual

Low-fat ricotta cheese

90 g, (1/3 cup)

Icing sugar

1 tsp


10 ml, frangelico (optional)

Dark chocolate

45 g, melted


  1. Preheat oven to 200°C or 180°C fan-forced. Place almonds on a small baking tray and bake for 3–5 minutes or until lightly toasted. Cool and coarsely chop.
  2. Line a small baking tray with baking paper. Using a small sharp knife, cut a slit down the side of each date and remove the seed.
  3. Place the ricotta, icing sugar, toasted almonds and Frangelico in a small bowl and stir to combine. Fill each date with 1 heaped teaspoon of the ricotta mixture.
  4. Dip half of each date in the melted chocolate. Place dates on the prepared tray at room temperature for 30 minutes or until the chocolate is set. Serve.


Frangelico is a hazelnut-flavoured liqueur. You can also use Grand Marnier for an orange-flavoured filling.Add an optional 2 tsp of Frangelico, a hazelnut flavoured liqueur. You can also use Grand marnier for an orange flavoured filling.