Description
Elevate your dessert or appetizer game with these Mascarpone-Stuffed Dates with Maple Drizzle! Sweet, creamy, and elegant, this no-bake recipe is quick to prepare and endlessly customizable. Perfect for holiday gatherings or a refined snack!
Ingredients
Produce
16 large Medjool dates, pitted
Zest of 1 orange or lemon
Condiments
2 tbsp pure maple syrup
Baking & Spices
1/2 tsp cinnamon
1 tsp vanilla extract
Pinch of sea salt
Flaky sea salt (for garnish)
Nuts & Seeds
1/4 cup chopped nuts (e.g., pistachios, almonds, or pecans)
Optional: shredded coconut
Dairy
1/2 cup mascarpone cheese
Instructions
Prepare the Dates: Slice each Medjool date lengthwise to create a pocket, ensuring not to cut them fully in half. Remove the pits if not already pitted.
Make the Filling: In a small bowl, mix mascarpone cheese, vanilla extract, cinnamon, and a pinch of sea salt until smooth and creamy.
Stuff the Dates: Using a small spoon or piping bag, fill each date with the mascarpone mixture.
Add Toppings: Sprinkle the stuffed dates with chopped nuts and a touch of orange or lemon zest. For an extra layer of flavor, add shredded coconut, if desired.
Drizzle with Maple Syrup: Arrange the stuffed dates on a serving platter and drizzle with pure maple syrup.
Garnish and Serve: Finish with a light sprinkle of flaky sea salt for balance. Serve immediately or refrigerate until ready to enjoy.
Notes
tes
Customizations: Add a sprinkle of crushed dark chocolate or dried cranberries for extra flavor.
Make Ahead: Prepare and store in the refrigerator for up to 2 days. Drizzle with maple syrup just before serving.
Diet-Friendly: Naturally gluten-free and vegetarian.
