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A scrumptious recipe for mascarpone stuffed dates that taste just like pecan pie but a much healthier dessert option. Not to mention, so easy!
This clean-eating date dessert reminds me of one of my favorite southern treats, decadent pecan pie. The flavors are a heavenly blend, very rich and sweet with a melt-in-your-mouth texture. I could have eaten the whole pan……I had to exercise a lot of self-control! This recipe is adapted from Dates Stuffed with Goat Cheese from The Food Lover’s Kitchen (a wonderful Paleo recipe site). The recipe sounded amazing, but I wanted to try them with mascarpone cheese (my Italian favorite) and a drizzle of real maple syrup. I’m in love with this one! I bet you can’t eat just one. 😉
How To Make Mascarpone Stuffed Dates with Maple Drizzle
Ingredients You’ll Need:
24 Medjool dates, pitted
1/4 cup pecans, chopped finely
6 oz mascarpone cheese
2 tbsp Grade A Dark Amber maple syrup
Directions:
Turn on oven to broil and adjust the rack to the top position.
Slice dates, lengthwise to remove pit and create an opening for the filling.
Stuff dates with mascarpone cheese and sprinkle with finely chopped pecan crumbs.
Place dates on a parchment-lined baking sheet and drizzle with maple syrup.
Broil 3 minutes or until lightly golden. Watch carefully so they don’t burn!
Allow to cool, slightly, and enjoy warm or room temperature.
How To Store
Store in an airtight container in the refrigerator for up to 3 days.
If you love this easy stuffed date recipe, you should also try these amazing Bacon-wrapped stuffed dates! They are so good and always the hit of the party!
Mascarpone Stuffed Dates with Maple Drizzle
Ingredients
- 1/4 cup finely chopped pecans
- 24 Medjool Dates pitted
- 6 oz Mascarpone cheese
- Grade A Dark Amber Maple Syrup about 2 tbsp for drizzling
Instructions
- Turn on oven broiler and move oven rack to the top position.
- Slice dates lengthwise to remove pit and create an opening for the filling. Stuff dates with mascarpone cheese and sprinkle with finely chopped pecan crumbs.
- Place on parchment-lined baking sheet and drizzle with maple syrup.
- Broil 3 minutes or until lightly golden. Watch carefully so they do not burn! Allow to cool, slightly and enjoy warm or room temperature.
- Store any leftovers in the refrigerator for up to 3 days.
Notes
- Double Chocolate Gluten-Free Bran Muffins - March 31, 2020
- Almond Flour Pumpkin Muffins - March 23, 2020
- Easy Baked Chicken Parmesan - March 20, 2020
Gina C. says
Yes, this would be dangerous in my kitchen!
Vicky says
Amee! These look awesome!
Amee Livingston says
Thank you! Yes, they are addictive!
Jill~a SaucyCook says
I make a similar appetizer-stuff the dates with lemon rind, honey & marscapone, then wrap them in prosciutto and crisp them a bit. You’re right-you can’t eat just one! I may have to try them your way! BTW, you can’t read any of these comments in the white on beige!
Shelley Alexander says
Hi Amee, These dates look so yummy! I love to stuff dates with nuts or seeds and goat cheese and drizzle them with honey so this recipe sounds like something I will have to make. Thanks for sharing!
Rachael says
Hi Amee! I just recently started a love affair with mascarpone cheese… lol. I usually stuff my dates with feta cheese for some saltiness, but I LOVE this idea. All over it! Love your site, too! 🙂
Six Sisters says
We love stuffed dates! Thanks for the yummy recipe! We appreciate you linking up to our “Strut Your Stuff Saturday”. Hope you’ll come back soon! -The Sisters
Amee Livingston says
Thank you Rachael!
Rebecca McGrath says
Amee – this is definately a recipe i’d like to try!!! Will let you know how it goes!!! 😀
Amee Livingston says
Please do, Rebecca! I hope you love them! They are addictive…;)
Nancy Bennett says
These sounds wonderful, going to try tomorrow. Thanks
Amee Livingston says
Thank you Nancy! I hope that you enjoy them. Happy Holidays!