Cashew Free Carob & Coconut Stuffed Dates
These little stuffed dates are the kind of treat that looks far more impressive than the effort required to make them. Medjool dates are naturally caramel-sweet and fudgy, and when you fill them with a smooth blend of coconut butter, carob powder, honey, and warm spices, they taste genuinely indulgent. Carob brings a deep, chocolatey richness without any bitterness, and paired with Ceylon cinnamon and a hint of ginger, the filling has a warmth that feels almost festive. So many store-bought confections and nut-butter-filled treats carry cross-contact risks, but this recipe keeps things clean and simple — every ingredient is straightforward and easy to verify. A quick chill in the fridge sets the filling just enough to give each bite a satisfying, creamy texture that holds its shape. Finished with toasted shredded coconut and a drizzle of honey, they're elegant enough to serve at a party and easy enough to throw together on a weeknight.
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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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