Shellfish Free Apple-Ginger Stuffed Dates
Sweet, spiced, and just a little bit fancy, these stuffed dates are the kind of treat that disappears fast at any gathering. Medjool dates are pitted and filled with a fragrant mixture of finely diced apple, fresh ginger, Ceylon cinnamon, honey, and a squeeze of lemon juice — every bite delivers warm, bright flavor with a satisfying chew. A drizzle of melted coconut butter ties it all together, adding a subtle richness that makes the whole thing feel almost indulgent. Optional lemon zest on top gives a pop of citrus that really wakes up the other flavors. The ingredient list is entirely plant-based and naturally free from any ocean-derived ingredients, so there's zero guesswork about what's in them. They come together with minimal equipment and no complicated technique, making them just as doable for a weeknight snack as they are for a holiday dessert spread. Make a batch ahead and refrigerate — they hold up beautifully and somehow taste even better the next day.
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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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