Lactose Free Carob & Coconut Stuffed Dates
These little stuffed dates are the kind of treat that looks impressive on a platter but comes together with almost no effort. Plump Medjool dates are filled with a silky mixture of coconut butter, carob powder, honey, and warm spices — Ceylon cinnamon and ginger give it a gentle, aromatic heat that makes each bite feel genuinely special. Carob brings a naturally sweet, chocolatey depth without any dairy, so the filling is completely free of milk-based ingredients from start to finish. Coconut butter stands in beautifully as the creamy base, delivering richness that satisfies a dessert craving without a drop of cream or butter. A quick chill in the fridge sets the filling just enough to give it that satisfying, fudgy texture when you bite in. Finished with toasted shredded coconut and a drizzle of honey, they're elegant enough for a dinner party spread but easy enough to throw together on a weeknight. If you've been hunting for a naturally indulgent sweet that doesn't require any substitutions or label-checking anxiety, this is it.
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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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