Carrageenan 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. Medjool dates are split open and filled with a silky blend of coconut butter, carob powder, honey, and warming spices — Ceylon cinnamon and a whisper of ginger — that sets into something genuinely luxurious after a quick chill in the fridge. Carob steps in as the chocolatey-tasting hero here, delivering that deep, roasted richness without any of the additives or thickeners that sneak into so many chocolate and cocoa products on store shelves. Every single ingredient in this recipe is naturally free from the seaweed-derived gelling agent that shows up in processed dairy alternatives, chocolate coatings, and packaged sweets — so you can indulge without label anxiety. A sprinkle of toasted shredded coconut and a light honey drizzle before serving push these from simple to stunning. They're elegant enough for a dessert platter but 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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