Prepare the Dates: Carefully slice each Medjool date lengthwise along one side without cutting all the way through. Gently open the date to remove the pit.

Mix the Ricotta Filling: In a medium-sized bowl, combine whole milk ricotta cheese, a splash of vanilla extract, ground cinnamon, and orange zest. Stir until smooth.

Stuff the Dates: Fill each opened date with the ricotta mixture using a spoon or piping bag. Mound slightly for attractiveness.

Add the Pistachios: Sprinkle chopped pistachios over each filled date, pressing gently to ensure they stick.

Drizzle with Honey: Right before serving, drizzle amber honey over the stuffed dates for added sweetness.

Serve or Chill: Optionally, sprinkle flaky sea salt and serve immediately or refrigerate for 15-20 minutes.