Barley Free Carob & Coconut Stuffed Dates
Soft Medjool dates are already nature's candy, but stuffing them with a silky carob-coconut filling takes them somewhere genuinely special — think rich, chocolatey depth with warm hints of Ceylon cinnamon and ginger in every bite. Carob does a beautiful job standing in for cocoa here, bringing a naturally sweet, earthy flavor that pairs perfectly with the creamy coconut butter and a touch of honey. Every ingredient in this recipe is straightforwardly grain-free and free from any barley-derived additives, so there's no label-squinting required. The filling comes together in a single bowl with just a stir, and a quick chill in the fridge sets everything into a neat, elegant little package. A scatter of toasted shredded coconut on top adds a satisfying crunch that makes these look far more impressive than the effort involved. They work just as well on a party platter as they do grabbed straight from the fridge on a weeknight when you need something sweet without the fuss.
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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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