Candy for Cheese Lovers: Whipped Blue Cheese & Ricotta Stuffed Medjool Dates with Rosemary Honey Walnuts

1. Preheat the oven to 350°F (175°C). Line a sheet pan with parchment paper and add the walnuts. Drizzle them with 1/2 tbsp honey, the avocado oil, salt, and 1 tbsp chopped rosemary and toss to coat. Bake for 10 minutes, then let them cool completely. Once cool, chop them finely. 
2. In a bowl, combine the chopped walnuts with the 2 tbsp chopped parsley, the remaining 1/2 tbsp honey, and the lemon zest. Stir to create the crumbly crunch topping. 
3. Add the ricotta, blue cheese, and a squeeze of lemon juice to a food processor. Process for about 30 seconds until mostly smooth, it's okay to have a few small lumps from the blue cheese. 
4. Remove the pits from the Medjool dates. Using a piping bag or a spoon, fill each date with the whipped cheese mixture. 
5. Spoon the walnut topping on top of the cheese-filled dates and gently press down to adhere.