Celery 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 in minutes with a handful of pantry staples. Medjool dates are naturally caramel-sweet and pillowy, and when you fill them with a smooth blend of coconut butter, carob powder, honey, and warm spices, the result is genuinely indulgent. Carob brings a rich, chocolatey depth without any bitterness, and paired with Ceylon cinnamon and a whisper of ginger, the filling tastes layered and complex in the best way. The whole recipe is naturally free from anything that could cause concern for people avoiding celery or celery-derived ingredients — every component is straightforward and easy to verify. A quick chill in the fridge sets the filling just enough to give each bite a satisfying, fudgy texture that holds together beautifully. Finished with toasted shredded coconut and a drizzle of honey, they look stunning on a plate and disappear just as fast. Whether you're serving them at a gathering or sneaking one straight from the fridge, these dates deliver serious flavor with almost zero effort.
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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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