Low Iodine Carob & Coconut Stuffed Dates
These little stuffed dates are the kind of treat that feels indulgent but comes together with just a handful of wholesome ingredients and almost no effort. The filling is a silky blend of coconut butter, carob powder, honey, and warm spices — earthy, lightly sweet, and deeply satisfying in a way that feels almost chocolatey without any actual chocolate involved. That matters here, because cocoa and chocolate are typically off the table when you're watching iodine intake, and carob is a genuinely delicious swap that holds its own. Medjool dates are the perfect vessel — naturally caramel-rich and soft enough to press open into a little pocket without falling apart. A quick chill in the fridge sets the filling just enough to give you that clean, satisfying bite. The optional toasted coconut on top adds a subtle crunch and a nutty aroma that makes these look far more impressive than the effort involved. Whether you're making them for yourself or setting them out for guests, they disappear fast.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed.
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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