Black Pepper 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. Plump Medjool dates are filled with a silky carob-coconut mixture that's warm with Ceylon cinnamon and a whisper of ginger — rich, naturally sweet, and deeply satisfying without a single harsh note. For anyone navigating a sensitivity to black pepper, the spice blend here is carefully built around gentler aromatics, so there's no need to scan labels or swap anything out. Carob steps in where chocolate might otherwise go, bringing a mellow, earthy sweetness that pairs beautifully with the creamy coconut butter. A quick chill in the fridge sets the filling just enough to give each bite a clean, luscious texture. Finished with toasted shredded coconut and a drizzle of honey, they're elegant enough for a dinner party and easy enough to make on a weeknight whim.
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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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