Macadamia 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 blend 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 a naturally indulgent bite. Carob brings a rich, chocolatey depth without any bitterness, making it a genuinely satisfying swap for anyone navigating nut-heavy confections at the dessert table. The filling comes together in a single bowl, and a quick chill in the fridge is all it takes for everything to set into a clean, scoopable texture that holds beautifully inside the date. Because every ingredient here is straightforward and whole-food based, you never have to second-guess what's hiding in the mix — no shared-facility snack bars, no mystery coatings. They're elegant enough to serve at a gathering on a parchment-lined plate, but honestly just as good pulled straight from the fridge on a Tuesday afternoon.
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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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