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Preheat the oven to 350. Line a sheet pan with parchment paper and add the walnuts. Drizzle them with ½ tbsp honey, the oil, salt and rosemary and toss to coat. Bake them for 10 minutes then let them cool, and once they cool chop them finely. Add walnuts to a bowl with the parsley, the other ½ tbsp honey and lemon zest. Stir to make the crumbly crunch.
Add the ricotta and blue cheese and lemon juice to a food processor and process for about 30 seconds, it’s ok to have a little bit of lumps from the blue cheese.
Remove the pits from the dates and use a piping bag or a spoon to fill the cheese mixture in the dates. Spoon the topping on top and press down.