Citric Acid Free Carob & Coconut Stuffed Dates
These little stuffed dates are a genuinely indulgent treat that happen to be completely free from citric acid — no citrus juice, no ascorbic acid additives, nothing that typically sneaks into store-bought sweets and snack bars. The filling is a silky blend of coconut butter, carob powder, honey, Ceylon cinnamon, and a whisper of ginger, all tucked into a plump Medjool date and chilled until just set. Carob is doing real heavy lifting here — it delivers a deep, chocolatey richness without any of the acidity that cocoa naturally carries, making it a smart swap for anyone who needs to keep things gentle on the stomach. The whole process is refreshingly low-effort: soften, stir, stuff, and refrigerate for ten minutes. A scatter of toasted shredded coconut and a light honey drizzle at the end adds texture and a little extra sweetness that makes these look far more impressive than the work involved. They're the kind of thing you can prep ahead and pull straight from the fridge when a craving hits, and they hold their shape beautifully on a plate. Whether you're navigating a sensitivity or just looking for a clean, satisfying bite, these deliver every time.
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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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