Description
Soft Medjool dates filled with rich mascarpone cheese, topped with crunchy pistachios and a drizzle of honey for the perfect bite-sized sweet treat.
Ingredients
Scale
- 12 large Medjool dates, pitted
- 1/2 cup mascarpone cheese, softened
- 2 tablespoons crushed pistachios
- 1 tablespoon honey
- Pinch of sea salt (optional)
Instructions
- In a small bowl, stir the mascarpone cheese to soften it for easy filling.
- Slice each Medjool date lengthwise on one side and remove the pits.
- Fill each date with about a teaspoon of mascarpone using a spoon or piping bag.
- Place the filled dates onto a serving plate or tray.
- Sprinkle crushed pistachios over each stuffed date.
- Drizzle lightly with honey.
- Optional: Add a tiny pinch of sea salt on top for balance.
- Serve immediately or chill for 10–15 minutes before serving.
Notes
- Use fresh Medjool dates for the best texture and flavor.
- Mascarpone can be substituted with cream cheese or ricotta.
- Top just before serving to maintain crunch and freshness.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 2 stuffed dates
- Calories: 165
- Sugar: 19g
- Sodium: 20mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg