Lupin 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. Medjool dates are split open and filled with a silky mixture of coconut butter, carob powder, honey, and warm spices — think Ceylon cinnamon and a whisper of ginger — that sets into something genuinely luxurious. Carob brings a naturally sweet, chocolatey depth without any of the bitterness, and it pairs beautifully with the rich, tropical creaminess of coconut butter. A quick chill in the fridge is all it takes for the filling to firm up into a perfectly scoopable bite. Finished with toasted shredded coconut and a honey drizzle, they're elegant enough to serve at a dinner party but easy enough to make on a Tuesday afternoon. Every ingredient here is straightforward and naturally free from the legume-family flours that can sneak into packaged sweets and energy bites, so you can enjoy them without second-guessing the label.
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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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