What the heck is this?
These little bites are basically edible velvet. Sweet Medjool dates are stuffed with dreamy mascarpone cheese, then topped with crunchy things (nuts! flaky salt! maybe even bacon if you’re feeling wild) and finished with a slow, sultry maple drizzle. They take like 10 minutes to make, look like they belong on a magazine cover, and taste like dessert and appetizer had a very delicious baby.
Perfect for holiday parties, girls’ nights, or your Tuesday snack board when you’re feelin’ fancy.
Why You’ll Love This Recipe
- No cooking required — zero stove stress.
- They look ultra impressive, but are secretly super easy.
- Naturally gluten-free!
- Sweet, creamy, salty, crunchy — they check all the boxes.
- You can dress them up or down depending on your mood (or pantry).
- They disappear fast, so make more than you think you need.
The Stuff You’ll Need
Main Players:
- 12 Medjool dates (get the big soft ones, pits removed)
- 4 oz mascarpone cheese (room temp = easier to stuff)
- 2 tbsp maple syrup (pure stuff, please)
Optional But Recommended Toppings:
- Chopped pistachios, walnuts, or pecans
- Flaky sea salt (hi, texture!)
- Crumbled bacon (if you’re into sweet + savory heaven)
- Orange zest (for a citrusy twist)
- A light dusting of cinnamon or nutmeg
Let’s Get Fancy (But Not Really)
1. Pit & Prep
Slice each date lengthwise just enough to open it up (like a little date taco), and remove the pit if it’s still hanging out in there.
2. Stuff ‘Em
Spoon or pipe a bit of mascarpone into the center of each date. You can use a zip-top bag with the corner snipped off for clean, bakery-level vibes. Fancy.
3. Toppings Time
Sprinkle each date with your toppings of choice — chopped nuts for crunch, flaky salt for contrast, bacon for boldness. Or go wild and use all three. No judgment.
4. The Drizzle
Warm your maple syrup just slightly (like 10 seconds in the microwave) and drizzle over the top like you’re on a cooking show. You know the move.
5. Serve or Chill
You can serve these right away, or pop them in the fridge for 10–20 minutes to firm up a little. They’re even better slightly chilled.
Serving Suggestions
- Pop them on a cheeseboard for instant elegance.
- Pair with bubbly, a glass of red, or even an oat milk latte.
- Add fresh rosemary or thyme sprigs for a Pinterest-level presentation.
- Want to go dessert-y? Swap nuts for mini chocolate chips and finish with a dusting of powdered sugar.
Switch It Up
- Goat Cheese Dates: Sub mascarpone with creamy goat cheese for a tangier vibe.
- Vegan It: Use a plant-based cream cheese and maple syrup — still dreamy.
- Spicy-Sweet: Add a tiny drop of hot honey or sprinkle with chili flakes.
- Holiday Edition: Add a smidge of orange zest + crushed candied pecans = holiday perfection.
Make-Ahead Tips
- You can stuff and top the dates a day ahead — just leave off the drizzle until serving.
- Keep refrigerated in an airtight container. Drizzle right before serving for max wow factor.
Questions People Actually Ask
Q: Can I use regular dates?
A: Medjool is best because they’re big and soft. If using smaller or drier dates, warm them slightly before stuffing so they’re easier to work with.
Q: How long do these keep?
A: Best within 2 days. Store in the fridge, covered. They don’t freeze well (the texture gets weird).
Q: Can I make these dairy-free?
A: Yup! Try a coconut-based cream cheese or cashew spread. Still delicious.
Q: What’s the difference between mascarpone and cream cheese?
A: Mascarpone is like cream cheese’s richer, smoother cousin. It’s slightly sweet and super creamy — basically perfect for stuffing into dates.
Mascarpone Stuffed Dates with Maple Drizzle: Fancy Meets Finger Food
- Total Time: 10 minutes
- Yield: Serves 4–6 1x
Description
These little bites are basically edible velvet. Sweet Medjool dates are stuffed with dreamy mascarpone cheese, then topped with crunchy things (nuts! flaky salt! maybe even bacon if you’re feeling wild) and finished with a slow, sultry maple drizzle. They take like 10 minutes to make, look like they belong on a magazine cover, and taste like dessert and appetizer had a very delicious baby.
Ingredients
Main Players:
12 Medjool dates (get the big soft ones, pits removed)
4 oz mascarpone cheese (room temp = easier to stuff)
2 tbsp maple syrup (pure stuff, please)
Optional But Recommended Toppings:
Chopped pistachios, walnuts, or pecans
Flaky sea salt (hi, texture!)
Crumbled bacon (if you’re into sweet + savory heaven)
Orange zest (for a citrusy twist)
A light dusting of cinnamon or nutmeg
Instructions
Slice each date lengthwise just enough to open it up (like a little date taco), and remove the pit if it’s still hanging out in there.
Spoon or pipe a bit of mascarpone into the center of each date. You can use a zip-top bag with the corner snipped off for clean, bakery-level vibes. Fancy.
Sprinkle each date with your toppings of choice — chopped nuts for crunch, flaky salt for contrast, bacon for boldness. Or go wild and use all three. No judgment.
Warm your maple syrup just slightly (like 10 seconds in the microwave) and drizzle over the top like you’re on a cooking show. You know the move.
You can serve these right away, or pop them in the fridge for 10–20 minutes to firm up a little. They’re even better slightly chilled.
Notes
Pop them on a cheeseboard for instant elegance.
Pair with bubbly, a glass of red, or even an oat milk latte.
Add fresh rosemary or thyme sprigs for a Pinterest-level presentation.
Want to go dessert-y? Swap nuts for mini chocolate chips and finish with a dusting of powdered sugar
- Prep Time: 10 minutes
Nutrition
- Calories: 90 per stuffed date
- Protein: ~1.5g per date