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.
- 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.