Ingredients

• 20-24 medjool dates
• 8 oz. mascarponse cheese
• 1/2 cup toasted grated coconut
• 1/2 cup toasted ground pecans
• mint leaves for garnish

Directions

1. In a small bowl mix mascarpone cheese with coconut and 2 teaspoons of the toasted pecans.

2. Put mixture in a piping bag or a plastic bag in order to pipe into dates. Next, to de-pit the dates, with a knife put a slit in the date and take out the pit, repeat with all of the dates.

3. Cut a small slit in the corner of the plastic bag in order to pipe the cheese into the center of the date, repeat with all dates.

4. Next, dip exposed part of cheese into remaining ground pecans if desired.

5. Arrange in a plate and refrigerate for 2 hours before serving. Garnish with mint leaves and serve cold.

Email to a friend | Print this recipe | Back