Start by frying the bacon - without adding any additional butter or oil - in a pan.
In the meantime, remove most of the rind from the Camembert with a knife or a potato peeler. Then cut the cheese into smaller pieces and add them to the blender.
Add the crème fraîche and one tablespoon of date syrup to the Camembert pieces and mix everything together until you're left with a well-mixed, smooth dip.
When the bacon bits start to get some color on them, add the sprigs of rosemary to the pan and fry them together until the bacon is nice and crispy.
Scoop the bacon out of the pan and fry the pine nuts in the remaining bacon grease until they turn golden brown.
Scoop the spreadable Camembert into a shallow plate or bowl and smooth out the surface of the dip with the back of a spoon.
Scatter the crispy bacon bits and pine nuts over the dip.
Pour another tablespoon of date syrup over the Camembert dip, then garnish the dish with the leftover fried rosemary sprigs if preferred. Serve & enjoy!