AIP Friendly Carob & Coconut Stuffed Dates
Stuffed dates are one of those treats that feel indulgent without requiring any compromise, and this version delivers on every level. The filling comes together in a single bowl — softened coconut butter, carob powder, honey, and a warm pinch of Ceylon cinnamon and ginger — creating something deeply rich and almost chocolatey without a single ingredient that conflicts with autoimmune protocol guidelines. Carob is the real hero here, offering that roasted, slightly sweet depth that makes these feel like a genuine dessert rather than a consolation prize. Each Medjool date is gently opened into a pocket and filled so the caramel-soft fruit and creamy filling work together in every bite. A quick chill in the fridge sets the filling just enough to give it a satisfying firmness when you bite in. Finished with a scatter of toasted coconut and an optional honey drizzle, they look beautiful on a plate and come together in well under half an hour. This recipe makes 12 stuffed dates, so it's easy to share — though you may not want to.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 12 medjool dates
For the filling
- 3 tbsp coconut butter, softened
- 1 tbsp carob powder
- 1 tbsp honey
Ingredient notesAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~3/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
AIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ¼ tsp ground ceylon cinnamon
- ⅛ tsp ground ginger
- 1 pinch fine sea salt
For serving
- 2 tbsp unsweetened shredded coconut, toasted (optional)
- 1 tsp honey, for drizzling (optional)Ingredient notes
AIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~3/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
AIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
Instructions
- 1
If the coconut butter is firm, set the jar in a bowl of warm water for 5 minutes, stirring once, until it is soft and spreadable.
- 2
In a small bowl, stir together the softened coconut butter, carob powder, honey, Ceylon cinnamon, ginger, and sea salt until smooth and uniform.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!