Rice Free Apple-Ginger Stuffed Dates
These little stuffed dates are the kind of treat that looks far more impressive than the effort involved — jewel-like, fragrant, and genuinely delicious. Medjool dates provide a rich, caramel-like sweetness that pairs beautifully with the bright heat of fresh ginger and the warm depth of Ceylon cinnamon. The finely diced apple adds a subtle crunch and freshness that keeps each bite from feeling too heavy or sweet. A drizzle of melted coconut butter ties everything together with a silky, lightly tropical finish that feels almost indulgent. Every single ingredient here is naturally free of grains, so there's no substituting or swapping required — this one just works as written. They're elegant enough to set out at a dinner party but easy enough to throw together on a weeknight when you want something a little special without turning on the oven.
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Learn more →Ingredients
4 servings
- 12 medjool dates
- 1 medium apple, peeled and finely diced (about ¾ cup)
- 1 tsp fresh ginger, finely grated
- ¼ tsp ground ceylon cinnamon
- 1 tsp fresh lemon juice
- 1 tsp honey
- 3 tbsp coconut butter, melted
- 1 pinch fine sea salt
- 1 tsp lemon zest (optional)
Instructions
- 1
Use a paring knife to slit each date lengthwise along one side and remove the pit, opening the date into a pocket without splitting it in two. Arrange the opened dates on a cutting board or serving plate.
- 2
In a small mixing bowl, combine the diced apple, grated ginger, Ceylon cinnamon, lemon juice, honey, and sea salt. Stir until the apple is evenly coated and the mixture smells fragrant.
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