Brazil Nut Free Carob & Coconut Stuffed Dates
These little stuffed dates are the kind of treat that looks like it came from a fancy confectionery but comes together with just a bowl and a spoon. Plump Medjool dates are filled with a silky carob-coconut mixture spiced with warm Ceylon cinnamon and a hint of ginger, then finished with toasted shredded coconut and a honey drizzle for something genuinely special. Carob is a brilliant stand-in for chocolate here — naturally sweet, deeply rich, and completely free from the cross-contamination concerns that can make store-bought chocolate treats a gamble. The filling sets up beautifully after a quick chill in the fridge, giving you that satisfying firmness when you bite in. Every ingredient in this recipe is straightforward and easy to source, so there's no hunting through labels or second-guessing what's hiding in a packaged snack. They're elegant enough to serve at a dinner party and simple enough to make on a Tuesday afternoon when you just need something sweet.
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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!