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