Capsaicin Free Carob & Coconut Stuffed Dates
These little stuffed dates are the kind of no-fuss treat that looks far more impressive than the effort involved. Medjool dates are naturally caramel-sweet and pillowy, and when you fill them with a silky blend of coconut butter, carob powder, honey, warm Ceylon cinnamon, and a whisper of ginger, the result is deeply rich and satisfying. Carob does all the heavy lifting here — it delivers that familiar chocolatey depth without any of the heat compounds that make traditional chocolate and cacao off-limits for people managing capsaicin sensitivity. Every ingredient in the filling is straightforward and easy to source, so there's no guesswork about hidden spice blends or suspicious additives. A quick chill in the refrigerator sets the filling just enough to give each bite a clean, creamy snap against the soft date. The optional toasted coconut on top adds a gentle crunch and a nutty aroma that makes these feel genuinely special. Whether you're serving them as a dinner party bite or just treating yourself on a Tuesday, they come together beautifully with almost no cleanup.
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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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