Mascarpone Stuffed Dates with Maple Drizzle

Indulge in Mascarpone Stuffed Dates with Maple Drizzle, a four-ingredient dessert that is both gluten-free and paleo-friendly.

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Prep Time 10

Cook Time 3

Total Time 13

Servings: 12 dates

Course: Dessert

Cuisine: American

Calories: 90

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Filling

12 pieces Medjool Dates Pitted
8 ounces Mascarpone Cheese Creamy filling

For the Topping

1/2 cup Chopped Pecans Can substitute with walnuts or almonds
1/4 cup Grade A Dark Amber Maple Syrup Alternative: honey

Equipment

Baking Sheet
Parchment Paper
Oven

Method

Step-by-Step Instructions

Preheat your oven to the broil setting, positioning the rack at the very top.
Carefully slice each pitted Medjool date lengthwise to create a small opening.
Fill each opened date generously with the creamy mascarpone cheese.
Sprinkle the chopped pecans on top of the stuffed mascarpone in each date.
Arrange the stuffed dates on your prepared baking sheet and drizzle with maple syrup.
Broil the dates for about 3 minutes, watching closely to avoid burning.
Remove the dates from the oven and let cool slightly before serving.

Nutrition

Serving: 1dateCalories: 90kcalCarbohydrates: 15gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 15mgSodium: 5mgPotassium: 100mgFiber: 1gSugar: 12gCalcium: 50mgIron: 0.5mg

Notes

Keep a close eye while broiling as dates can burn quickly. Best enjoyed fresh, but leftovers can be stored in the fridge for up to 3 days.

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