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Mascarpone Stuffed Dates ready for oven

Mascarpone Stuffed Dates with Maple Drizzle

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.
Prep Time 20 minutes
Cook Time 3 minutes
Total Time 23 minutes
Servings 24
Author Amee


  • 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


  • 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.


This recipe is adapted from Dates Stuffed with Goat Cheese from The Food Lover’s Kitchen