Begin by preheating your kitchen to a comfortable room temperature. Take each Medjool date, slice it lengthwise, and remove the pit.

In a bowl, combine ricotta cheese, vanilla extract, ground cinnamon, and orange zest. Stir until smooth.

Fill each date with the ricotta mixture using a small spoon or piping bag.

Sprinkle the tops with chopped pistachios and press them lightly into the filling.

Drizzle honey over each stuffed date and sprinkle with flaky sea salt if desired.

Serve immediately or chill in the refrigerator for about 20 minutes.