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Vegan Ricotta Stuffed Dates

Makes 32  stuffed halved dates
You can make this with real ricotta cheese as well. I makes for a lovely dessert too. They are super tasty and can hold well in the fridge in an airtight container for a week for energy snacking. 
Also goes great with a Moroccan style buffet.
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Ingredients
  

For the syrup

  • 1/2 cup agave syrup
  • 4 sprigs fresh thyme
  • 4 sprigs fresh rosemary
  • 4 fresh sage leaves

For the stuffed dates

  • 16 dates
  • 1 cup vegan ricotta
  • ½ teaspoon chopped fresh thyme
  • Season with a few pinches of salt andpepper

Garnish

  • 1/2 cup roasted pistachios, shells removed, salted or unsalted
  • Drizzle of the Agave Herb Syrup on top

Instructions
 

  • 1.     Bring the agave syrup and the herbs to a simmer over low heat in a small, non-reactive sauce pan. Simmer covered, over very low heat for 10 minutes. Remove the saucepan from heat and allow it to stand for 20 minutes to cool. Strain the agave syrup through a small sieve into a mason jar or another small, heat proof container for storage. Store the syrup in the fridge for up to 1 week. You can make this right before serving the dates as well, then store for a week.
    2.     In a food processor fitted with the S blade, roughly chop or pulse the pistachios until they're roughly chopped.
    3.     Slice all the dates lengthwise down the center and remove the pits, cutting them completely in half and set aside.
    4.     To prepare the dates, stuff the center of each date with as much as it will hold the vegan ricotta cheese mixture. Sprinkle the dates with the chopped nuts.
    5.     To finish, drizzle all the dates with the herb-infused agave syrup.