Gut Friendly Carob & Coconut Stuffed Dates
Sweet, chewy Medjool dates make the perfect natural vessel for a creamy, spiced filling that comes together in minutes. Coconut butter blended with carob powder, honey, warm Ceylon cinnamon, and a whisper of ginger creates a rich, fudgy center that feels genuinely indulgent without leaning on anything harsh or processed. Carob is a gentle alternative to cocoa that tends to be much kinder to a sensitive digestive system, making this treat a smart swap when you want something chocolatey without the potential irritation. Every ingredient here is whole, recognizable, and chosen with a calm gut in mind — no refined sugars, no dairy, and no additives hiding in the mix. A quick chill in the fridge sets the filling just enough to give each bite a satisfying, almost truffle-like texture. Finished with toasted shredded coconut and a light honey drizzle, these little bites look impressive enough to serve at a gathering but are genuinely effortless to pull off at home.
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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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