Hazelnut Free Carob & Coconut Stuffed Dates
These little stuffed dates are the kind of no-fuss treat that looks far more impressive than the effort involved. Plump Medjool dates are filled with a silky mixture of coconut butter, carob powder, honey, and warm spices — think Ceylon cinnamon and a whisper of ginger — then finished with toasted shredded coconut and a honey drizzle for something that feels genuinely indulgent. Carob is the real star here, delivering a deep, chocolatey richness without any of the tree nuts that make so many confections and chocolate-adjacent snacks off-limits. Every ingredient in the filling is straightforward and easy to source, so there's no second-guessing labels or worrying about hidden nut derivatives sneaking in. The technique is simple: soften the coconut butter, stir the filling together, stuff the dates, and chill for ten minutes until everything sets into a clean, firm bite. They're elegant enough to set out at a dinner party and easy enough to throw together on a weeknight when you want something sweet without a lot of cleanup.
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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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