Dairy 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 wholesome ingredients. The filling is built on coconut butter rather than cream cheese or milk chocolate, so it's completely plant-based without sacrificing that rich, indulgent texture you want in a bite-sized sweet. Carob powder brings a deep, malty sweetness that pairs beautifully with warm Ceylon cinnamon and a hint of ginger, making each date taste layered and complex. Medjool dates do a lot of the heavy lifting here — their natural caramel-like sweetness means you only need a touch of honey to round everything out. A quick chill in the fridge sets the filling just enough so the dates hold their shape when you pick them up, and a scatter of toasted shredded coconut on top adds a satisfying crunch. These are ideal for a dinner party platter, an afternoon snack, or whenever you need something that feels genuinely indulgent but skips the dairy entirely.
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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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