Prepare the Dates
- 1
If your 12 (Medjool) dates still contain pits, gently slice each one lengthwise, taking care not to cut completely through.
- 2
Carefully remove the pits from each date.
Dates with Pistachio and Mascarpone
20 min·157 Views
Sweet, soft dates filled with creamy mascarpone and crunchy pistachios, creating an elegant and delightful appetizer or dessert.
Allergens
Halal
Gluten-Free
1,060kcal
4 Portions · 237 g
Protein
16 g
Carbohydrates
108 g
Fat
59 g
Fiber
15 g
- German Food Composition Database (BLS) – the German national nutrient database.
- Swiss Food Composition Database – for ingredients the BLS does not cover.
- AI matching – every ingredient is matched to the closest database entry.
All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.
4
g
- Dates (Pitted)12
- Mascarpone50 grams
- Pistachio (Chopped)30 grams
- White Chocolate30 grams
- Pistachio Cream30 grams
- Sea Salt
Prepare the Filling
- 3
Roughly chop 50 g unsalted pistachios.
- 4
In a small bowl, use a spoon to soften 125 g mascarpone cheese.
- 5
Add the chopped pistachios to the softened mascarpone.
- 6
Mix well to combine.
Fill the Dates
- 7
Using a small spoon or a piping bag, carefully fill each pitted date with a dollop of the mascarpone and pistachio mix.
Melt the White Chocolate Mixture
- 8
Place the white chocolate in a microwave-safe bowl.
- 9
Melt the white chocolate in the microwave using 30-sec intervals, stirring well after each interval, until it is fully melted and smooth.
- 10
Add the pistachio creme to the melted white chocolate.
- 11
Mix until the creme is fully combined with the chocolate.
Dip and Chill the Dates
- 12
Dip each filled date into the melted white chocolate and pistachio creme mix, ensuring it is completely coated.
- 13
Place the chocolate-dipped dates onto a tray lined with parchment paper.
- 14
Put the tray of coated dates into the freezer for at least 1 hour to allow the chocolate shell to harden completely.
1 h
Add Sea Salt and Serve
- 15
Remove the hardened dates from the freezer.
- 16
Sprinkle each date with a few flakes of sea salt.
- 17
Arrange the finished dates on a serving platter.
- 18
Ready to be served, enjoy!
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