Chicken 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 handful of pantry staples. Plump Medjool dates get split open and filled with a silky mixture of coconut butter, carob powder, honey, Ceylon cinnamon, ginger, and a pinch of sea salt — warm, earthy, and just sweet enough to feel indulgent. Carob brings a naturally rich, chocolatey depth without any bitterness, making it a genuinely delicious choice rather than a compromise. A quick chill in the fridge sets the filling so each bite has that satisfying contrast between the soft, caramel-like date and the creamy, spiced center. A scatter of toasted shredded coconut and a light honey drizzle before serving takes them from simple to stunning. These are completely plant-forward and free from any animal proteins beyond the honey, so they work beautifully as an elegant appetizer, a post-dinner sweet, or an afternoon pick-me-up. Make a batch ahead of time and keep them chilled — they disappear fast.
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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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