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.
| Saturated fat
- 12 medjool dates
- [1/2] cup pecans, ground
- [1/4] cup coconut flakes
- 6 oz. mascarpone cheese
Preheat the oven to 450Ãƒâ€šÃ‚ÂºF.
Slice medjool dates lengthwise, remove pits, and slightly open dates.
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.
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.
Place remaining pecans in a bowl.
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.
Refrigerate for 30 minutes before serving.
You can make these up to 2 days in advance and store them covered in the refrigerator until you're ready to serve.
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