Mascarpone-Stuffed Dates
Prep time
Cook time
Total time
I love this dessert because it's bite sized and there's no baking involved. The natural sweetness of the dates with the creamy flavor of the mascarpone makes this an indulgent dessert.
Servings: 12 dates
  • 12 medjool dates
  • [1/2] cup pecans, ground
  • [1/4] cup coconut flakes
  • 6 oz. mascarpone cheese
  1. Preheat the oven to 450ºF.
  2. Slice medjool dates lengthwise, remove pits, and slightly open dates.
  3. Spread ground pecans in an even layer on a baking sheet. Spread coconut flakes evenly on another baking sheet. Toast pecans for 3 minutes. Toast coconut for 5 minutes.
  4. In a small bowl, combine [1/2] of toasted ground pecans and all of toasted coconuts. Add the mascarpone cheese and stir to combine. Place mixture in a piping bag or a zipper-lock plastic bag, and cut off corner of bag.
  5. Place remaining pecans in a bowl.
  6. Pipe out about 1 tablespoon cheese mixture into each date, and slightly close dates around filling. Dip exposed cheese part of dates into toasted pecans, and set stuffed dates on a serving platter.
  7. Refrigerate for 30 minutes before serving.
Mediterranean Morsel
You can make these up to 2 days in advance and store them covered in the refrigerator until you're ready to serve.
Nutrition Information
Serving size: 1 date Calories: 168 Fat: 10g Saturated fat: 4g Carbohydrates: 20g Sodium: 13mg Fiber: 2g Protein: 2g Cholesterol: 18mg
Recipe by Dedemed at