Artificial Food Coloring Free Carob & Coconut Stuffed Dates
These little stuffed dates are the kind of treat that looks fancy on a platter but comes together with almost no effort. Medjool dates are naturally caramel-sweet, and the filling — a blend of coconut butter, carob powder, honey, warm Ceylon cinnamon, and a whisper of ginger — tucks right inside each one for a bite that feels genuinely indulgent. Carob is the real star here, delivering a rich, chocolatey depth without any of the synthetic dyes that sneak into so many store-bought confections and chocolate-flavored products. Every single ingredient in this recipe is whole and straightforward, so you can serve these with total confidence that no hidden colorants are along for the ride. A quick chill in the fridge sets the filling just enough to give it a satisfying, fudgy texture when you bite in. The optional toasted coconut on top adds a little crunch and a gorgeous finish that makes them look like something from a specialty dessert shop. Whether you're putting together a holiday spread or just want a smarter after-dinner sweet, these deliver big flavor with nothing unnecessary.
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Learn more →Ingredients
4 servings
- 12 medjool dates
For the filling
- 3 tbsp coconut butter, softened
- 1 tbsp carob powder
- 1 tbsp honey
- 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)
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.
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