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–+ servings
Ricotta Pistachio Honey Bites

Indulgent Ricotta Pistachio Honey Bites That You’ll Love

These Ricotta Pistachio Honey Bites combine creamy ricotta, crunchy pistachios, and honey for a delightful dessert that's easy to make and gluten-free.
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Prep Time 10 minutes
Chill Time 30 minutes
Total Time 40 minutes
Servings: 20 bites
Course: Dessert
Cuisine: Italian
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup ricotta cheese Drained well for the right consistency
  • ¼ cup honey Substitute maple syrup for a vegan option
  • 1 teaspoon vanilla extract Consider almond extract for a unique twist
  • ¼ teaspoon salt Balances the sweetness
For the Crunch
  • ½ cup crushed pistachios Swap with crushed almonds for a variation
  • 1 teaspoon cinnamon Nutmeg can be used as a substitute
Optional Add-ins
  • 1 teaspoon lemon zest Optional but highly recommended!
  • fresh mint leaves For garnish

Equipment

  • mixing bowl
  • spatula
  • Cookie Scoop
  • baking sheet

Method
 

Preparation Steps
  1. Gather all your ingredients: ricotta cheese, crushed pistachios, honey, vanilla extract, cinnamon, salt, and lemon zest if using.
  2. In a mixing bowl, combine the ricotta cheese, honey, vanilla extract, cinnamon, and a pinch of salt. Stir vigorously until smooth.
  3. If using lemon zest, fold it into the mixture now for added brightness.
  4. Add the crushed pistachios and fold them in carefully.
  5. Shape the mixture into bite-sized balls and place them on a lined baking sheet.
  6. Refrigerate for at least 30 minutes to firm up.
  7. Drizzle honey over the chilled bites and sprinkle additional crushed pistachios on top.
  8. Serve on a platter garnished with fresh mint leaves.

Nutrition

Serving: 1biteCalories: 80kcalCarbohydrates: 8gProtein: 2gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 10mgSodium: 80mgPotassium: 50mgFiber: 1gSugar: 5gVitamin A: 100IUVitamin C: 1mgCalcium: 70mgIron: 0.5mg

Notes

Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.

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